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Egg Foo Yong with Sauce

"I'm trying to cut back on meat and have to watch my cholesterol, so I eliminated the meat in this recipe and used egg substitute," explains Rochelle Higgins of Fredericksburg, Virginia. "The patties are easy to make and reheat nicely in the microwave."

4 ServingsPrep/Total Time: 30 min.

Ingredients

4 teaspoons cornstarch
1 tablespoon sugar
2 teaspoons grated fresh gingerroot
1 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons sherry or apple juice
EGG FOO YONG:
1-1/2 cups egg substitute
1/4 cup chopped green onions
2 cups canned bean sprouts, rinsed and drained
1 can (8 ounces) water chestnuts, drained and chopped
1 can (4 ounces) mushroom stems and pieces, drained
1/4 teaspoon salt
1/8 teaspoon Chinese five spice
2 tablespoons canola oil

Directions

In a small saucepan, combine the cornstarch, sugar and ginger. Stir
in broth until smooth. Add soy sauce and sherry or apple juice.
Bring to a boil; cook and stir for 2-3 minutes or until thickened.
Remove from the heat; set aside.
In a bowl, combine egg substitute and onions; let stand for 10
minutes. Add bean sprouts, water chestnuts, mushrooms, salt and
Chinese five spice; mix well.
In a nonstick skillet, heat the oil. Drop batter by 1/4 cupfuls into

2 of 2

Egg Foo Yong with Sauce (continued)

Directions (continued)

oil. Cook until golden brown, about 2 to 2-1/2 minutes on each side.
Serve with sauce. Yield: 4 servings.

Nutrition Facts: One serving (3 patties and 1/4 cup sauce) equals 209 calories, 10 g fat (1 g saturated fat), 1 mg cholesterol, 955 mg sodium, 14 g carbohydrate, 3 g fiber, 14 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat, 1/2 starch.