Dinner

Veggie Egg Foo Yung is for Dinner.

Veggie Egg Foo Yung takes 20 minutes to prepare.

Veggie Egg Foo Yung takes 20 minutes to cook.

Veggie Egg Foo Yung makes 2 servings.

The ingredients for Veggie Egg Foo Yung are:

2 cups egg substitute (Egg Beaters)
1 cup fresh bean sprouts
1 can water chestnuts (5-7 oz diced or sliced)
1 small onion (chopped)
1/4 cup mushrooms (thinly sliced)
1/4 cup carrots (chopped)
1/2 cup frozen peas (thawed)
5 T soy sauce, low sodium (divided)
1 1/2 cup chicken broth
2 T cornstarch

Here is how you make Veggie Egg Foo Yung:

1. Saute onion until tender.2. Add remaining vegetables, water chestnuts and 1 T of soy sauce. Heat through, then remove from heat and set aside.3. In a large bowl, whip egg substitute with electric mixer until foamy, about 3-5 minutes. Stir in vegetable mixture.4. Spray pan with cooking spray and heat over medium heat.5. Ladle mixture into hot pan, forming patties about 5 inches in diameter. You may need to flatten out veggies or fold in liquid that spreads.6. Fry until browned, then turn and fry on other side until browned.6. Drain patties on a paper towel and place on an oven-safe platter and keep warm in oven until ready to serve.To make sauce:1. In a small pot, mix chicken broth, remaining soy sauce and cornstarch. Heat over medium heat until sauce begins to thicken. You might like to add one packet of sweetener to give it a bit more of a teriyaki style flavor.Serving Size: Makes 4-5 patties about 5 inches in diameterNumber of Servings: 2Recipe submitted by SparkPeople user JENIFL0W3R.

The nutritional information for Veggie Egg Foo Yung is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 250.6

• Total Fat: 0.8 g
• Cholesterol: 6.2 mg
• Sodium: 2,738.8 mg
• Total Carbs: 27.4 g
• Dietary Fiber: 5.0 g
• Protein: 31.8 g

Veggie Egg Foo Yung is Asian cuisine.

The dietary needs meet for Veggie Egg Foo Yung is Low Carb