EGG FOO YONG

Egg Foo Yong image

Karen C. Fitterer's kitchen rivals the finest Asian restaurant when she makes her healthy take on a Chinese-American favorite. "This egg foo yong a popular entree served to doctors at our medical center," she reports from Portland, Oregon.

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 24

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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

Steps:

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. , 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.

Nutrition Facts : Calories 238 calories, Fat 14g fat (2g saturated fat), Cholesterol 213mg cholesterol, Sodium 939mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 3g fiber), Protein 11g protein.

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