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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
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.
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