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Suggest a better description1. Dice bamboo shoots, celery and water chestnuts. Mince onion. 2. Heat oil. Add vegetables and stir-fry 1 minute. Sprinkle with sugar, salt, soy sauce and pepper; stir-fry 1 minute more. 3. Remove vegetables from pan; drain, and let cool. Then sprinkle with flour. 4. Mince or shred ham. Beat eggs. First fold stir-fried vegetables, then ham, into eggs. 5. Reheat remaining oil. Spoon egg mixture into pan, 2 tablespoons at a time, and cook as in "Basic Pan Fried Egg Foo Yung". 6. Repeat process until egg mixture is used up, adding more oil as needed. NOTE: This is sometimes called Mandarin-style Ham and Eggs. From
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Serving Size: 1 Serving (198g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 736 | ||
Calories from Fat: 461 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.2g | 68 % | |
Saturated Fat 14.9g | 75 % | |
Monounsaturated Fat 20.9g | ||
Polyunsanturated Fat 7.7g | ||
Cholesterol 1916.5mg | 590 % | |
Sodium 866.9mg | 30 % | |
Potassium 753mg | 20 % | |
Total Carbohydrate 6.6g | 2 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 6.1g | ||
Protein 62.1g | 89 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 736
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