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Egg Foo Yung with Ginger Mustard Sauce |
Submitted By:
Leon |
| Date/Time :
July-05-2006, 12:04:08 |
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Ingredients: 2 cups fresh mung bean sprouts, 1/2 cup green onions, chopped. 1 rib celery, diced. 1/2 cup diced green pepper, 1/2 cup diced mushrooms, 1 cup baby leaf spinach, 2 cups diced turkey, 6 eggs, beaten. 1 teaspoon ginger, salt & pepper to taste, 1 tablespoon whole wheat flour. Ginger Mustard Sauce: 1 cup mayonnaise,3 teablespoons spicy mustard, 1/4 cup lemon juice,1/8 teaspoon sugar,1 teaspoon dry ginger. Directions: Heat a small amount of peanut oil in a large pan and stir fry vegetables just until heated through. Add meat and continue to stir fry until it's all heated through. Remove from pan to a colander to drain excess juices. Set aside. Wipe out fry pan and add more peanut oil and start heating again. While oil is heating lightly beat eggs, ginger, salt, pepper and whole wheat flour. Pour egg mixture evenly over veggies mixture, stir together and drop by large spoonfuls in hot peanut oil. Form into patties using BurgerMate. Brown on both sides. Serve topped with Ginger Mustard Sauce. Ginger Mustard Sauce: Mix thoroughly. |
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