Egg Foo Yong with Sauce

Name: Egg Foo Yong with Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
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

"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."

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

Nutrition Facts

3 each: 209 calories, 10g fat (1g saturated fat), 1mg cholesterol, 955mg sodium, 14g carbohydrate (0 sugars, 3g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat, 1/2 starch.

Originally published as Egg Foo Yong with Sauce in Light & Tasty February/March 2002