Egg Foo Young
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
3 servings of egg substitute½ small yellow onion½ green pepper4oz fresh sliced white mushrooms½ cup canned bean sprouts1 ½ tsp soy sauce3 tbsp peanut oilGravy1 tsp cornstarch1 cup water1 tbsp grapeseel oil1 tsp sugar1 tsp salt1 tsp dark soy sauce1/8 tsp black pepper
Dice onion, green pepper and mushrooms very small.
Rinse and drain the bean sprouts and use about 1/2 cup (or more if you like).
Heat a non stick pan on high and use a fat free cooking spray and 1 tsp of the grapeseed oil until hot.
Stir fry the onion and green pepper for 1 minute. Add the mushrooms and bean sprouts and stir fry them for 2 more minutes, or just until soft. Then remove the vegetables from the pan to cool for about 5 minutes.
While the vegetables are cooling, you can start making the gravy. Mix the cornstarch with just a little water until it dissolves in a small cut and set aside.
In a large pot, mix together the water, grapeseed oil, sugar, salt, dark soy, and pepper and heat on high stirring constantly until it boils. Immediately
add the cornstarch and stir until thick. Remove it from the heat, cover and set aside.
In a large bowl, beat the eggs, vegetables and soy sauce and thoroughly mix everything together. Heat the nonstick pan on high using fat free cooking spray and add the remaining grapeseed oil.
Once the oil is hot, add half of the egg mixture to the pan, creating a flat round surface, just as if you were making a pancake. Let it cook for about 1 minute, while spraying a little oil on top of the egg mixture.
Once firm, flip it over with a spatula and cooking for 2 more minutes. Then remove it from heat and let it drain. Repeat this process with the rest of the egg mixture.
Place both egg pancakes on plates and then top them with the gravy and serve. Makes 2 servings.
Number of Servings: 2
Recipe submitted by SparkPeople user SMITHLPOOLE.
Rinse and drain the bean sprouts and use about 1/2 cup (or more if you like).
Heat a non stick pan on high and use a fat free cooking spray and 1 tsp of the grapeseed oil until hot.
Stir fry the onion and green pepper for 1 minute. Add the mushrooms and bean sprouts and stir fry them for 2 more minutes, or just until soft. Then remove the vegetables from the pan to cool for about 5 minutes.
While the vegetables are cooling, you can start making the gravy. Mix the cornstarch with just a little water until it dissolves in a small cut and set aside.
In a large pot, mix together the water, grapeseed oil, sugar, salt, dark soy, and pepper and heat on high stirring constantly until it boils. Immediately
add the cornstarch and stir until thick. Remove it from the heat, cover and set aside.
In a large bowl, beat the eggs, vegetables and soy sauce and thoroughly mix everything together. Heat the nonstick pan on high using fat free cooking spray and add the remaining grapeseed oil.
Once the oil is hot, add half of the egg mixture to the pan, creating a flat round surface, just as if you were making a pancake. Let it cook for about 1 minute, while spraying a little oil on top of the egg mixture.
Once firm, flip it over with a spatula and cooking for 2 more minutes. Then remove it from heat and let it drain. Repeat this process with the rest of the egg mixture.
Place both egg pancakes on plates and then top them with the gravy and serve. Makes 2 servings.
Number of Servings: 2
Recipe submitted by SparkPeople user SMITHLPOOLE.
Nutritional Info Amount Per Serving
- Calories: 168.3
- Total Fat: 10.4 g
- Cholesterol: 0.0 mg
- Sodium: 1,545.1 mg
- Total Carbs: 17.5 g
- Dietary Fiber: 2.0 g
- Protein: 3.1 g
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