Fat-free eggs foo yung
Eggs Asian Low Fat
Last updated 10/4/2011 7:57:37 PM. Recipe ID 19597. Report a problem with this recipe.
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Title: Fat-free eggs foo yung
Categories: Asian, Eggs, Low-fat
Yield: 4 Servings
1 1/2 c Fatfree egg substitute
4 c Mung bean sprouts
1 cn 8oz water chestnuts which
Are drained and chopped
2 Scallions, thinly sliced
1/8 ts Black pepper
2 ts Cornstarch
1 ts Brown sugar
1 c Unsalted vegetable broth
2 tb Reduced sodium soy sauce
1/2 ts Sesame oil
To make the sauce, combine the cornstarch and brown sugar in a 1 quart
saucepan, and stir to mix well. Add the broth, the soy sauce, and the
sesame oil. Place the pan over medium heat and cook, stirring
constantly, until thickened and bubbly. Cover to keep warm, and set
Combine the egg substitute, sprouts, water chestnuts, scallions and
pepper in a large bowl, and stir to mix well.
Coat a griddle or large skillet with nonstick cooking spray, and
preheat over medium heat. For each pancake, pour 1/2 c of the egg
mixture onto the griddle, spreading the bean sprouts out evenly to
make a four inch cake. Cook for 3 minutes, or until the eggs are
almost set. Flip the pancakes over, and cook for 2 additional
minutes, or until the eggs are completely set. As the pancakes are
done, transfer them to a serving plate and keep warm in a preheated
Serve hot, topping each serving with some of the sauce.
Per 2 pancake serving: 88 calories, 0 mg cholesterol, 0.6 g fat, 1.3 g
fiber, 10 g protein, 411 mg sodium
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