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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Karen C. Fitterer's kitchen rivals the finest Asian restaurant when she makes her healthy take on a Chinese-American favorite. âThis egg foo yong a popular entree served to doctors at our medical center,â she reports from Portland, Oregon. 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:
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.
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