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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."
Egg Foo Yong with Sauce
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  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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

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.

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Reviews

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Average Rating:
  • Rosemary Swope
    Apr 5, 2015

    This is great. Better than you can get out at a restaurant. Thank you for sharing this recipe

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