Keto Eggs Fu Yong Recipe

Keto Eggs Fu Yong Recipe

Ingredients

• 4 eggs
• 2 teaspoons dry sherry
• 1 tablespoon (15 ml) soy sauce
• peanut oil, or other bland oil for frying.
• 1/2 teaspoon grated ginger
• 2 to 3 ounces (50 to 90 g) leftover cooked meat, cut into small strips,* or canned chunk turkey, chicken, or ham, or canned shrimp or crabmeat
• 1 cup (75 g) Napa cabbage or green cabbage, finely shredded, or bagged coleslaw mix, or 1 cup (50 g) bean sprouts, or some combination of the two
• 1/4 cup (30 g) mushrooms, canned or fresh, finely chopped
• 1/4 cup (40 g) onion or scallions, finely minced
• 1/4 cup (30 g) bamboo shoots, cut into matchstick strips

Method

1. Beat the eggs with the sherry and the soy sauce
2. Set aside
3. In a large skillet, heat a few tablespoons of oil over high heat
4. Add the ginger, then the meat and remaining ingredients
5. Stir-fry until the onion is translucent and the cabbage or bean sprouts are tender-crisp
6. Stir the meat and vegetables into the seasoned eggs
7. Add another few tablespoons of oil to the skillet and heat
8. Ladle about 1/2 cup (120 ml) of the egg mixture at a time into the skillet and fry on both sides until the egg is set

Makes 2 servings

1. The carb count will vary a little, but each serving will have close to 6 grams of carbohydrates and 2 grams of fiber, for a total of 4 grams of usable carbs and 26 grams of protein

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