Low Carb Egg Foo Yung with Ginger Mustard Sauce

Note from Cheri: This recipe was given to us by our friend April S. Fields, author of the fabulous book 101 Low-Carb & Sugar-free Dessert Recipes. This recipe is part of an article April did for us about incorporating new and exotic vegetables and fruit into your low carb diet in order to resist boredom. Click here for that article and more of April's innovative low carb recipes. Click here for the FabulousFoods.com low carb recipe archive.

This is great way to use that leftover chicken breast and pork chop.

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 ham, turkey, chicken or pork in any combination 6 eggs, beaten 1 teaspoon ginger salt & pepper to taste 1 tablespoon whole wheat flour Ginger Mustard Sauce (click for recipe)

Makes 4 Servings, 2 Patties Each 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. This will make 8 large patties. Brown on both sides. Serve topped with Ginger Mustard Sauce (not counted in carb count). Total Effective Carbs per entire recipe: 22.21 g ECC Per Serving: 5.55 g