Directions:
- In a large bowl, combine the chop suey vegetables, shrimp and green onions. Stir in eggs. In a large nonstick skillet, heat 1 teaspoon oil. Drop vegetable mixture by 1/4 cupfuls into skillet. Cook in batches until browned on both sides, using remaining oil as needed.
- In a small saucepan, combine cornstarch and bouillon. Gradually stir in water and soy sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in peas; heat through. Serve with egg foo yong. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 308.6 Kcal (1292 kJ) | ||
| Calories from fat | 172.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.19g | 30% | |
|---|---|---|---|
| Cholesterol | 241.97mg | 81% | |
| Sodium | 527.58mg | 22% | |
| Potassium | 239.41mg | 5% | |
| Total Carbs | 14.67g | 5% | |
| Sugars | 2.13g | 9% | |
| Dietary Fiber | 1.14g | 5% | |
| Protein | 19.2g | 38% | |
| Vitamin C | 5.7mg | 10% | |
| Iron | 2mg | 11% | |
| Calcium | 85.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 114.82 Kcal (481 kJ) | ||
| Calories from fat | 64.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.14g | 30% | |
|---|---|---|---|
| Cholesterol | 90.03mg | 81% | |
| Sodium | 196.29mg | 22% | |
| Potassium | 89.07mg | 5% | |
| Total Carbs | 5.46g | 5% | |
| Sugars | 0.79g | 9% | |
| Dietary Fiber | 0.42g | 5% | |
| Protein | 7.14g | 38% | |
| Vitamin C | 2.1mg | 10% | |
| Iron | 0.7mg | 11% | |
| Calcium | 31.9mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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