Ever since I posted my Fu Yong Hai egg white omelette on Instagram. I received some requests on how to make it exactly.
This recipe was born from a little burst of inspiration and some Google searches. I adjusted this Chinese classic in order to make it low calorie friendly.
It might seem like a lot of ingredients, but most if it you probably already have in your fridge and pantry. It's quick and easy, because you can follow almost all steps in between one another.
Protein: 48 g
Fat: 9 g
Carbs: 65 g
Energie: 530 kcal
100 g - 3.5 oz Chicken breast 150 g - 5.3 oz Bean sprouts 150 g - 5.3 oz Bell pepper, red 100 g - 3.5 oz Onion 2 Garlic cloves
9 Egg whites 1 whole Egg 1 tbspn Soy sauce 1/4 tspn Sweetener (powdered sucralose)
2 tbspns Ketchup 2 tbspns Soy sauce 1 Garlic clove (minced) 15 tbspns Water 1/4 - 1/2 tbsp Sweetener (to taste) 1/2 tspn Vinegar (optional)
10 g - 0.35 oz Corn starch 4 tbspns Water
1. Cut the chicken in thin stripes.
2. Heat a skillet over high heat. Add the chicken, sprinkle some salt on top and cook it on all sides, until no longer pink inside. Don't over cook it.
3. Meanwhile, cut all vegetables (if possible in rings).
4. Add the vegetables to the pan with chicken and reduce the heat to medium low. Stir fry the vegetables for about 3-5 minutes until tender.
5. Add 2/3 of the sweet-sour sauce (instructions below) and mix well.
6. Take off the heat and serve it over the egg white omelet.
1. Mix the egg whites, egg, soy sauce and sweetener to taste in a bowl. Whisk well.
2. Heat another skillet over medium low heat and add the batter.
3. Let it cook and flip it half way.
1. Meanwhile, make the sauce.
2. Mix the ketchup, soy sauce, minced garlic and water in a small bowl. In another small bowl or glass, mix the cornstarch and a little bit of water (~ 4 tbspns).
3. Add the cornstarch mixture and the rest of the sauce together and add sweetener to taste.