VEGETABLE EGG FOO YUNG
List of Ingredients
- 1/4 CUP CHICKEN BROTH
- 1/4 CUP BEAN SPROUTS
- 1/4 CUP CELERY, FINELY CHOPPED
- 1/4 CUP MUSHROOMS, FINELY SLICED
- 3 TABLESPOONS GREEN ONION, FINELY CHOPPED
- 1 TABLESPOON SOY SAUCE (LOW SODIUM)
- 2 EGGS, LIGHTLY BEATEN
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- EGG FOO YUNG SAUCE
- 1/3 CUP CHICKEN BROTH
- 1 TABLESPOON SOY SAUCE (LOW SODIUM)
- ARTIFICIAL SWEETENER, IF DESIRED
Instructions
- IN TEFLON POT/PAN, BRING CHICKEN BROTH TO A BOIL. ADD BEAN SPROUTS, CELERY, MUSHROOMS AND GREEN ONIONS. COOK UNTIL LIQUID EVAPORATES.
- LIGHTLY BEAT EGGS IN BOWL. STIR IN SOY SAUCE AND SAUTEED VEGETABLES.
- USE EITHER 2 INDIVIDUAL DISPOSABLE PIE TINS OR A 2-SERVING BAKING DISH AND COVER THE SIDES WITH FOIL (RECIPE HAS NO OIL AND EGGS WILL STICK).
- GENTLY POUR EGG MIXTURE INTO BAKING DISH.
- BAKE IN OVEN AT 350F FOR 10-12 MINUTES UNTIL LIGHTLY BROWNED ON TOP SERVE WITH EGG FOO YUNG SACE - SEE DIRECTIONS BELOW.
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- EGG FOO YUNG SAUCE
- COMBINE CHICKEN BROTH AND SOY SAUCE IN TEFLON PAN/SAUCEPAN. HEAT THOROUGHLY. TURN OFF HEAT. STIR IN PINCH OF ARTEFICIAL SWEETENER (IF DESIRED).
- SERVE WITH VEGETABLE EGG FOO YUNG OR WITH CHICKEN DISHES.
Final Comments
MAKES 1 SERVING - 0 CALORIES
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