Veggie Egg Fu Yung
Ingredients
-
nonstick cooking spray
- 1
- 1
-
-
canola oil
- 1 tsp
- 1 tsp
-
-
white (button) mushrooms (chopped)
- 8
- 8
-
-
small zucchini (grated)
- 1
- 1
-
-
small onion (minced)
- 1/2
- 1/2
-
-
canned bean sprouts (drained and rinsed)
- 1 cup
- 1 cup
-
-
egg substitute
- 4 fl.oz
- 120 ml
-
-
eggs
- 1
- 1
-
-
all-purpose flour
- 3 tbsp
- 3 tbsp
-
-
salt (optional)
- 1/2 tsp
- 1/2 tsp
-
-
Cornstarch
- 1 tbsp
- 1 tbsp
-
-
Splenda
- 1 tsp
- 1 tsp
-
-
soy sauce (reduced sodium)
- 2 tsp
- 2 tsp
-
-
low sodium chicken broth (fat-free, low-sodium, (12 ounces))
- 1 1/2 cup
- 1 1/2 cup
-
Recommended for You
-
Huevo vegetariano Fu Yung
10 min4 -
Oatmeal Congee
5 min15 min4 -
Congee de Avena
5 min15 min4
Directions
-
Add the cooking spray and canola oil to a non-stick sauté pan over medium heat. Add the mushrooms, zucchini, and onion. Sauté until the mushrooms are dry and the onions turn clear, about 5-7 minutes. Stir in the bean sprouts. Sauté 2-3 more minutes. Set aside to cool.
-
In a medium bowl, whisk the egg substitute and egg together. Whisk in the flour and then stir in the vegetable mixture and salt (optional). Mix well.
-
Over medium-high heat, re-spray nonstick sauté pan with cooking spray and pour the batter by heaping 1/2 cup to form patties. Cook well on both sides until golden brown, about 4-5 minutes per side. Remove the patties from the pan and set aside.
-
In a small bowl, combine the cornstarch, Splenda, soy sauce, and chicken broth. Mix well. Add this mixture to the hot pan and bring to a boil; reduce heat and simmer 5 minutes to make a gravy.
-
Pour the gravy over patties and serve hot.