|
|
|
|
|
Join Now | Sign In
Search

Egg Foo Yong with Sauce Recipe

Submit A Photo
www.gandrpublishing.com
Share this!
Ingredients
  • Sauce
  • 4 teaspoons cornstarch
  • 1 tablespoon sugar
  • 1/2 teaspoon ground ginger
  • 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 water chestnuts, drained and chopped (8 ounce can)
  • 1 can mushroom stems and pieces, drained (4 ounce can)
  • 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 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.
Related Recipes
More Entrée Recipes
Search

Ratings, Reviews & Comments

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2013 Tecstra Systems, All Rights Reserved, RecipeTips.com