Light Turkey & Vegetable Egg Foo Young
Nutrition per serving
Ingredients
- 300g lean ground turkey
- 6 large eggs, beaten
- 100g bean sprouts
- 2 spring onions, chopped
- 1 carrot, julienned
- 1 tsp fresh ginger, grated
- 2 tbsp light soy sauce, divided
- 1 tbsp light oyster sauce
- 1 tsp cornstarch
- 100ml water
- Cooking spray
Instructions
Combine the ground turkey, beaten eggs, bean sprouts, spring onions, carrot, ginger and 1 tablespoon of the soy sauce in a large bowl.
Heat a non-stick skillet over medium, mist with cooking spray and ladle in 4 patties.
Cook 3-4 minutes per side until golden and set through.
In a small pan, whisk the remaining soy sauce, oyster sauce, cornstarch and water; simmer 2 minutes until glossy and lightly thickened.
Transfer the patties to plates.
Spoon the hot gravy over the patties and serve immediately with steamed rice if you like.
This Chinese-takeaway classic is my lean weeknight rewrite. Fluffy omelette patties packed with ground turkey, bean sprouts, carrot and spring onion get pan-fried in a mist of cooking spray instead of swimming in oil, then I spoon over a glossy, light soy-oyster gravy that takes two minutes to thicken. It scratches the exact same comfort itch as the restaurant version — savory, eggy, saucy — at 450 calories with 48 grams of protein per serving.
