Name: Egg Foo Yong with Sauce
Prep time: 15 min
Cook time: 15 min
Yield: 4
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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Egg Foo Yong with Sauce

1. 4 teaspoons cornstarch -

2. 1 tablespoon sugar -

3. 2 teaspoons grated fresh gingerroot -

4. 1 cup reduced-sodium chicken broth -

5. 2 tablespoons reduced-sodium soy sauce -

6. 2 tablespoons sherry or apple juice -

7. EGG FOO YONG: -

8. 1-1/2 cups egg substitute -

9. 1/4 cup chopped green onions -

10. 2 cups canned bean sprouts, rinsed and drained -

11. 1 can (8 ounces) water chestnuts, drained and chopped -

12. 1 can (4 ounces) mushroom stems and pieces, drained -

13. 1/4 teaspoon salt -

14. 1/8 teaspoon Chinese five spice -

15. 2 tablespoons canola oil -

How to cook deliciously - Egg Foo Yong with Sauce

1. Stage

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. Stage

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. Stage

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.