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Egg Foo Yong with Sauce

 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.


  • 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
  • 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

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.
Nutritional 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.