Ingredients for - Egg Foo Yong with Sauce
3.
2 teaspoons grated fresh gingerroot
4.
1 cup reduced-sodium chicken broth
6.
2 tablespoons sherry or apple juice
7.
EGG FOO YONG:
8.
1-1/2 cups egg substitute
10.
2 cups canned bean sprouts, rinsed and drained
11.
1 can (8 ounces) water chestnuts, drained and chopped
14.
1/8 teaspoon Chinese five spice
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.
Recipe information
Cooking:
15 min.
Servings per container:
4
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