Egg Foo Yung Casserole with Chinese Brown Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 tablespoons sliced green onion2 tablespooons diced celery2 tablespoons chopped green pepper1 tablespoons butter 1/2 cup bean sprouts draineddash salt4 beaten eggsBrown sauce1 tablespoon butter1 teaspoon cornstarch1/2 teaspoon Splenda1/4 cup water2 teaspoons lite soy sauce
In a medium saucepan cook the green onion, celery, and green pepper in hot butter about 1 minute or just till crisp-tender. Remove from heat. Stir in the bean sproust and salt. Add the vegetable mixture to the beaten eggs.
Place two 10 ounce greased casseroled ia a 9X9 inch pan on oven rack. Pour the egg mixture into the casseroles. Pour boiling water around the casseroled to a depth of 1-inch.
Bake at 350* for 25 - 30 minutes or till a knive inserted near the center comes out clean.
Meanwhile prepare the Chinese Brown Sauce. Spoon the warm sauce over each serving
For the Brown Sauce melt 1 tablespoon butter in a saucepan. Stir in the cornstarch and Splenda. Add the water and soy sauce all at once. Cook and stir till the mixture is thickened and bubbly. Cook and stir for 2 minutes more.
Serving Size: makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user GIRAFFELADY2.
Place two 10 ounce greased casseroled ia a 9X9 inch pan on oven rack. Pour the egg mixture into the casseroles. Pour boiling water around the casseroled to a depth of 1-inch.
Bake at 350* for 25 - 30 minutes or till a knive inserted near the center comes out clean.
Meanwhile prepare the Chinese Brown Sauce. Spoon the warm sauce over each serving
For the Brown Sauce melt 1 tablespoon butter in a saucepan. Stir in the cornstarch and Splenda. Add the water and soy sauce all at once. Cook and stir till the mixture is thickened and bubbly. Cook and stir for 2 minutes more.
Serving Size: makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user GIRAFFELADY2.
Nutritional Info Amount Per Serving
- Calories: 265.2
- Total Fat: 21.2 g
- Cholesterol: 403.0 mg
- Sodium: 486.0 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 0.9 g
- Protein: 14.0 g
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