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Egg Foo Yong with Sauce Recipe

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.
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