| Low Calorie Eggs Foo Yung
Categories: Low Calorie, Bean Sprouts
1 1/2 teaspoon of cornstarch
1/2 teaspoon of sugar
1/2 teaspoon of chicken bouillon granules
1/2 cup of water
1 tablespoons of soy sauce
4 eggs
1 tablespoon of soy sauce
1 cup of fresh bean sprouts
2/3 cup of shredded zucchini
8 whole water chestnuts, thinly sliced (1/2 c.)
2 tablespoons of thinly sliced green onions
2 tablespoons of margarine
2 tablespoons of thinly sliced green onions |
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In a small saucepan, stir cornstarch, sugar and bouillon granules. Add water and soy sauce, stirring until blended. Stirring over medium heat, bring to a boil and boil for 1 minute or until thickened. Remove from heat. Cover and keep warm.
Meanwhile, in a medium bowl, beat eggs and soy sauce well. Add bean sprouts, zucchini, water chestnuts, and green onions stirring until vegetables are well coated.
In a 12-inch non-stick skillet over medium heat, melt 1 tablespoon of the margarine. For each patty, stir egg mixture before pouring 1/4 cup of the mixture at a time into the hot skillet. Spread vegetables slightly and fold cooked egg up over vegetables. Cook for 3 minutes or until egg is set. and cook 2 minutes longer or until browned. Place cooked patties in a single layer on a baking sheet and keep warm in a preheated 200ºF. oven. Use remaining margarine as needed for cooking.
To serve, place two patties on each individual plate. Spoon about 2 tablespoons sauce over the top and garnish with green onion.
Per 2 patties with sauce: 167 calories - 994.7 mg. sodium - 8.2 gm. protein - 11.6 gm. fat - 8.1 gm. carbohydrate |
