Vegetarian Egg(white) Foo Young

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Nutritional Info

Servings Per Recipe: 2
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

View full nutritional breakdown of Vegetarian Egg(white) Foo Young calories by ingredient

Introduction

revised to sub egg whites for whole eggs. Lighter, 0 cholesterol revised to sub egg whites for whole eggs. Lighter, 0 cholesterol

Number of Servings: 2

Ingredients

Egg white, 6 serving

Spinach, fresh, 2 cups chopped

Mushrooms, fresh, 4 medium sliced

Scallions, raw, 2 small chopped

*Bean sprouts or pea shoots, 0.75 cup

Canola Oil, 1 tsp

Sauce:

Soy sauce (tamari), 2 tbsp

Granulated Sugar, 1 tbsp

Corn Starch, 1 tbsp

Directions

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.