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HG's Egg-cellent Foo Young
HG's Egg-cellent Foo Young

Get an Egg Up...
Yes, having Chinese food delivered right to your door is nice... but think of the caloric consequences! Get the flavor you crave PLUS the satisfaction of knowing you avoided a LOT of fat. DO IT!

1 1/2 cups fat-free chicken broth
1 1/2 tbsp. cornstarch
1 tbsp. reduced-sodium/lite soy sauce, divided
1 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 cup finely chopped onion
1 cup bean sprouts
1/2 cup chopped mushrooms
1/2 tsp. chopped garlic
4 oz. raw bay shrimp (or medium shrimp, chopped)
4 oz. cooked skinless lean chicken breast, finely chopped or shredded
2 scallions, chopped

To make your sauce, combine broth, cornstarch, and 2 tsp. soy sauce in a small pot. Mix or whisk until cornstarch has dissolved. Bring to a boil on the stove.

Reduce heat to low and simmer for about 4 minutes, until liquid thickens. Remove pot from heat and cover to keep sauce warm.

In a large bowl, whisk together egg substitute and remaining 1 tsp. soy sauce until slightly fluffy. Set aside.

Bring a large skillet sprayed with nonstick spray to medium heat. Add onion, bean sprouts, mushrooms, and garlic. Stirring occasionally, cook for about 3 minutes, until veggies soften slightly.

Add shrimp to the skillet. Continue to cook and stir until veggies are soft and shrimp are opaque, about 2 minutes.

Transfer contents of the skillet to the bowl with the egg mixture. Add chicken and scallions to the bowl, and stir well.

Remove skillet from heat and re-spray well with nonstick spray. Return to the stove and raise heat to medium-high.

Working in batches, add evenly spaced heaping 1/4 cups of the mixture to the skillet to form small pancakes (about 10 total), using a spatula to help the pancakes take shape. Removing and re-spraying the skillet between batches, cook pancakes until golden brown and cooked through, about 1 - 2 minutes per side.

Serve pancakes smothered in warm sauce. Mmmmm!


Serving Size: 1/2 of recipe (about 5 pancakes with sauce)
Calories: 286
Fat: 2g
Sodium: 1,026mg
Carbs: 21.5g
Fiber: 2.5g
Sugars: 7g
Protein: 45g

PointsPlus® value 7*

HG Alternative! Save about 230mg sodium per serving by using low-sodium chicken broth.

Egg Foo Young, Average
Egg Foo Young, Average

Egg Foo Fighting!
Egg foo young is kind of an oddball entree to begin with: super-greasy egg patties, stuffed with various veggies & meats and smothered in a savory brown sauce. Now, we love eggs just as much as we love those cute little take-out containers... and even though this tastes so right, it is ALL wrong. Why does it have FORTY grams of fat per serving? Let's examine... First, the veggies are generally sauteed in oil -- um, not necessary. Next, the little pancakes are typically fried in LOTS of oil as well -- we can cut that out, too. Pork? Nah, chicken AND shrimp. Finally, this dish does NOT need to be made with regular eggs, so we'll swap those out for some equally delicious yet fat-free Egg Beaters. And behold! A fantastic and yummy swap for a super-fatty classic. Maybe WE should start delivering! On second thought, maybe not...

Serving Size: 1 entree-sized portion with sauce (no sides)
Calories: 545
Fat: 40g
Sodium: 1,128mg
Carbs: 24g
Fiber: 1g
Sugars: 9g
Protein: 20g

PointsPlus® value 15*

Two TOTALLY FREE ways to get your Hungry Girl fix!

Did you know that October is National Seafood Month? Well, now you do! Celebrate with some of HG's seafood-centric dishes, like our Shrimp & Grits... for Hungry Chicks! or even our new shrimp-packed Egg-cellent Foo Young!
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  ***The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark.

SmartPoints® value not what you expected? Click here for more info on how the values are calculated, plus more FAQs about PointsPlus® and SmartPoints® values on our website.

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