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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 6 |
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If you are craving egg foo young but do not feel like making perfectly shaped patties, this recipe will fit the bill when neatly baked in a cake pan. Ingredients:
1 tablespoon oyster sauce |
1 chicken breast (boneless, skinless) |
6 cups bok choy |
2 red peppers |
2 cups spinach |
6 garlic cloves |
1 carrot |
1 lb bamboo shoot |
2 cups egg whites |
3 cups chicken broth |
4 tablespoons soy sauce |
4 teaspoons cornstarch |
8 tablespoons cold water |
1 cup crushed ice |
Directions:
1. Tenderize Chicken and cut into bite-size pieces. Marinade chicken in the oyster sauce overnight. Chop six cups of bok choy , 2 cups of peppers and 2 cups of spinach. Shred one carrot and thinly slice 6 cloves of garlic. In Large bowl mix together the chicken (in the marinade juices) with the vegetables, bamboo shoots, and egg whites. Spray a 9x12 or 10x10 inch baking pan with nonstick spray. Cover and bake at 350 degrees for 50 minutes. Remove from oven and let sit 10 minutes prior to serving. Meanwhile, for the sauce, bring 3 cups of chicken broth to a boil. Stir together 8 tablespoons of cold water and one cup of crushed ice until ice is nearly melted. Add the soy sauce and cornstarch and slowing pour into boiling broth stirring constantly to prevent sticking and to enhance thickening (approximately two minutes). Remove from heat, and drizzle over quiche. Enjoy.
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