Publisher Photo
Publisher Photo
Karen C. Fitterer's kitchen rivals the finest Asian restaurant when she makes her healthy take on a Chinese-American favorite. “This egg foo yong a popular entree served to doctors at our medical center,” she reports from Portland, Oregon.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Cook: 25 min.

Ingredients

  • 1-1/4 cups chopped celery
  • 1-1/4 cups chopped fresh mushrooms
  • 1-1/4 cups canned bean sprouts, drained and chopped
  • 1/3 cup chopped green onions
  • 1/4 cup chopped onion
  • 1/4 cup sliced water chestnuts
  • 2 tablespoons canola oil
  • 2-1/4 teaspoons reduced-sodium soy sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon seasoned salt
  • 4 eggs, beaten
  • 2 egg whites, beaten
  • 1/3 cup cracker meal
  • SAUCE:
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar
  • 1/4 cup cold water
  • 1 cup vegetable broth
  • 2 teaspoons cider vinegar
  • 2 teaspoons reduced-sodium soy sauce
  • 1 teaspoon browning sauce, optional
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon seasoned salt

Directions

In a large bowl, combine first 10 ingredients. Stir in eggs, egg whites and cracker meal. Drop by 1/2 cupfuls into a large nonstick skillet coated with cooking spray. Cook for 3-4 minutes on each side or until browned.
Meanwhile, for sauce, combine cornstarch and sugar in a saucepan; stir in water until smooth. Add broth, vinegar, soy sauce, browning sauce if desired and seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with egg foo yong. Yield: 4 servings.
Originally published as Egg Foo Yong in Light & Tasty August/September 2006, p53

Nutritional Facts

2 each: 238 calories, 14g fat (2g saturated fat), 213mg cholesterol, 939mg sodium, 18g carbohydrate (7g sugars, 3g fiber), 11g protein.

  • 1-1/4 cups chopped celery
  • 1-1/4 cups chopped fresh mushrooms
  • 1-1/4 cups canned bean sprouts, drained and chopped
  • 1/3 cup chopped green onions
  • 1/4 cup chopped onion
  • 1/4 cup sliced water chestnuts
  • 2 tablespoons canola oil
  • 2-1/4 teaspoons reduced-sodium soy sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon seasoned salt
  • 4 eggs, beaten
  • 2 egg whites, beaten
  • 1/3 cup cracker meal
  • SAUCE:
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar
  • 1/4 cup cold water
  • 1 cup vegetable broth
  • 2 teaspoons cider vinegar
  • 2 teaspoons reduced-sodium soy sauce
  • 1 teaspoon browning sauce, optional
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon seasoned salt
  1. In a large bowl, combine first 10 ingredients. Stir in eggs, egg whites and cracker meal. Drop by 1/2 cupfuls into a large nonstick skillet coated with cooking spray. Cook for 3-4 minutes on each side or until browned.
  2. Meanwhile, for sauce, combine cornstarch and sugar in a saucepan; stir in water until smooth. Add broth, vinegar, soy sauce, browning sauce if desired and seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with egg foo yong. Yield: 4 servings.
Originally published as Egg Foo Yong in Light & Tasty August/September 2006, p53

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MY REVIEW
bonrod User ID: 889141 134998
Reviewed Mar. 2, 2011

"Tastes great-my family really enjoys this recipe."

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