| | 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. |
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| 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 |
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