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
           --Sauce--
      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
  aside.
  
  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
  oven.
  
  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