Egg Foo Young
- Number of Servings: 2
Ingredients
1 1/2 cups fat-free, low sodium chicken broth 1 1/2 tbsp. cornstarch 1 tbsp. lite soy sauce, divided 1 cup Egg Beaters Original 1 cup finely chopped onion 1 cup bean sprouts 1/2 cup chopped mushrooms 1/2 tsp. chopped garlic 8 oz. raw bay shrimp 2 scallions, chopped
To make your sauce, combine broth, cornstarch, and 2 tsp. soy sauce in a small pot. Mix or whisk until cornstarch has dissolved. Bring to a boil on the stove.
Reduce heat to low and simmer for about 4 minutes, until liquid thickens. Remove pot from heat and cover to keep sauce warm.
In a large bowl, whisk together egg substitute and remaining 1 tsp. soy sauce until slightly fluffy. Set aside.
Bring a large skillet sprayed with nonstick spray to medium heat. Add onion, bean sprouts, mushrooms, and garlic. Stirring occasionally, cook for about 3 minutes, until veggies soften slightly.
Add shrimp to the skillet. Continue to cook and stir until veggies are soft and shrimp are opaque, about 2 minutes.
Transfer contents of the skillet to the bowl with the egg mixture. Add chicken and scallions to the bowl, and stir well.
Remove skillet from heat and re-spray well with nonstick spray. Return to the stove and raise heat to medium-high.
Working in batches, add evenly spaced heaping 1/4 cups of the mixture to the skillet to form small pancakes (about 10 total), using a spatula to help the pancakes take shape. Removing and re-spraying the skillet between batches, cook pancakes until golden brown and cooked through, about 1 - 2 minutes per side.
Serving Size: Makes 10 Patties Each Serving is 5 Patties
Number of Servings: 2
Recipe submitted by SparkPeople user BBRUCE84.
Reduce heat to low and simmer for about 4 minutes, until liquid thickens. Remove pot from heat and cover to keep sauce warm.
In a large bowl, whisk together egg substitute and remaining 1 tsp. soy sauce until slightly fluffy. Set aside.
Bring a large skillet sprayed with nonstick spray to medium heat. Add onion, bean sprouts, mushrooms, and garlic. Stirring occasionally, cook for about 3 minutes, until veggies soften slightly.
Add shrimp to the skillet. Continue to cook and stir until veggies are soft and shrimp are opaque, about 2 minutes.
Transfer contents of the skillet to the bowl with the egg mixture. Add chicken and scallions to the bowl, and stir well.
Remove skillet from heat and re-spray well with nonstick spray. Return to the stove and raise heat to medium-high.
Working in batches, add evenly spaced heaping 1/4 cups of the mixture to the skillet to form small pancakes (about 10 total), using a spatula to help the pancakes take shape. Removing and re-spraying the skillet between batches, cook pancakes until golden brown and cooked through, about 1 - 2 minutes per side.
Serving Size: Makes 10 Patties Each Serving is 5 Patties
Number of Servings: 2
Recipe submitted by SparkPeople user BBRUCE84.
Nutritional Info Amount Per Serving
- Calories: 184.1
- Total Fat: 1.1 g
- Cholesterol: 165.0 mg
- Sodium: 1,126.2 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 0.7 g
- Protein: 33.1 g
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