Chinese Egg White Stir-fry
Chinese Egg White Stir-fry, often called 'Sai Pang Xie' (Scrambled Egg Whites), is a classic home-style dish from Eastern China, particularly Shanghai. It typically features whisked egg whites stir-fried with tender shrimp, wood ear mushrooms, and sometimes bamboo shoots, all bound together in a light, savory sauce.
🍽️ Nutrition at a glance
This dish is high in protein and low in carbohydrates and fat, making it a light yet satisfying option. A typical serving provides around 150-200 calories, along with key nutrients like selenium, phosphorus, and B vitamins from the eggs and seafood.
Nutrition breakdown
| Calories | 120 kcal |
| Protein | 12 g |
| Carbs | 4 g |
| Fat | 6 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 480 mg |
| Potassium | 280 mg |
| Calcium | 60 mg |
| Iron | 1.5 mg |
| Vitamin A | 150 IU |
| Vitamin C | 4 mg |
| Vitamin D | 10 IU |
| Vitamin B12 | 0.3 mcg |
| Selenium | 12 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, the dish is a clever culinary illusion—its name 'Sai Pang Xie' means 'rivaling crab meat,' as the texture of the cooked egg whites mimics the delicate flesh of crab. Nutritionally, it's a popular choice for health-conscious diners as it isolates the protein-rich part of the egg while avoiding the cholesterol found in yolks.
