Egg Foo Yong with Sauce Recipe

5 1 1
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Egg Foo Yong with Sauce Recipe

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5 1 1
Publisher Photo
"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."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/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 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

Nutritional 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.

  • 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
  1. 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.
  2. 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.
  3. 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

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Rosemary Swope User ID: 1654672 224182
Reviewed 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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