- 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
- 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 oil. Cook until golden brown, about 2 to 2-1/2 minutes on each side. Serve with sauce. Yield: 4 servings.
Originally published as Egg Foo Yong with Sauce in Light & Tasty February/March 2002, p42
Reviews for Egg Foo Yong with Sauce
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Apr. 5, 2015
"This is great. Better than you can get out at a restaurant. Thank you for sharing this recipe"