Vegetarian Egg(white) Foo Young
- Number of Servings: 2
Ingredients
Egg white, 6 serving Spinach, fresh, 2 cups choppedMushrooms, fresh, 4 medium slicedScallions, raw, 2 small chopped*Bean sprouts or pea shoots, 0.75 cupCanola Oil, 1 tsp Sauce:Soy sauce (tamari), 2 tbsp Granulated Sugar, 1 tbspCorn Starch, 1 tbsp
Beat egg whites until frothy. Saute mushrooms and spinach in canola spray. Add to eggwhites. Heat 1/2 the oil in a nonstick frying pan. Spoon about 1/2 a cup of veggie/egg mixture into very hot pan.
With a spatula, contain egg so it doesn't run too far outside the edges of the vegetables. Cook for about a minute then flip. Cook until egg begins to brown. Set finished pancake on a plate in a warm oven.
Repeat until you have made 4 pancakes.
While this is happening, in a small saucepan, heat 1/2 cup water, tamari and sugar. In a separate small bowl whisk cornstarch with 1T of COLD water. When sauce is simmering, stir in the cornstarch and continue simmering until it thickens. If you like a thicker sauce, repeat the cornstarch step. This is a thinner, lighter sauce than what you get in the Chinese restaurant.
Number of Servings: 2
Recipe submitted by SparkPeople user MADDY_AVENA.
With a spatula, contain egg so it doesn't run too far outside the edges of the vegetables. Cook for about a minute then flip. Cook until egg begins to brown. Set finished pancake on a plate in a warm oven.
Repeat until you have made 4 pancakes.
While this is happening, in a small saucepan, heat 1/2 cup water, tamari and sugar. In a separate small bowl whisk cornstarch with 1T of COLD water. When sauce is simmering, stir in the cornstarch and continue simmering until it thickens. If you like a thicker sauce, repeat the cornstarch step. This is a thinner, lighter sauce than what you get in the Chinese restaurant.
Number of Servings: 2
Recipe submitted by SparkPeople user MADDY_AVENA.
Nutritional Info Amount Per Serving
- Calories: 178.4
- Total Fat: 2.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,035.4 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 2.4 g
- Protein: 14.8 g
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