Loading
Advanced Search

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.
Similar Recipes
Egg Foo Yung Sauce
Egg Foo Yung Sauce
chicken broth
vinegar
salt
corn starch
Egg Foo Yung with Sauce
Egg Foo Yung with Sauce
soy sauce
salt
bean sprouts
corn starch
chicken broth
Egg Foo Yung
Egg Foo Yung
EGG FOO YUNG
mushrooms
bamboo shoots
celery
green pepper
More Similar Recipes
Loading
Advanced Search

Egg Foo Yong with Sauce Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
More Similar Recipes
E-mail: 
Sign Up
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com