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1 small carrot, cut in
4 pieces
2 green onions, cut in
1-inch pieces
1 cup fresh
mushrooms
1 small onion
5 teaspoons peanut
oil, divided
1
1
/
2
cups fat-free egg
substitute or 6 eggs
1
/
2
teaspoon salt
1
/
8
teaspoon black
pepper
2 cups (8 oz.) fresh
bean sprouts
1 cup reduced-sodium
chicken broth
2 tablespoons
reduced-sodium
soy sauce
1 tablespoon
cornstarch
Dash white pepper
Position multipurpose blade in work bowl. Add
carrot. Pulse 1 to 2 times, about 2 to 3 seconds each
time, until coarsely chopped. Add green onion.
Pulse 1 to 2 times, about 2 to 3 seconds each time,
until finely chopped.
Exchange multipurpose blade for 4 mm slicing disc.
Add mushrooms and onion. Process to slice.
Heat 2 teaspoons oil in large skillet over medium
heat, until oil sizzles. Add vegetable mixture. Cook
and stir for 3 to 4 minutes, until vegetables are
tender. Remove from heat.
In medium bowl, combine egg substitute, salt, and
black pepper. Add vegetable mixture and bean
sprouts. Stir to mix.
Heat about 1 teaspoon oil in same skillet over
medium heat. Pour about
1
/
3
cup egg-vegetable
mixture into skillet for each of 3 patties. Fry patties
for 4 to 6 minutes, until set and golden brown,
turning once. While patties are cooking, gently push
egg mixture back up over vegetables. Remove
patties from skillet. Keep warm. Repeat with
remaining oil and egg-vegetable mixture. Remove
skillet from heat.
In same skillet, combine broth, soy sauce,
cornstarch, and white pepper. Cook and stir over
medium heat until thickened and bubbly. Reduce
heat to medium-low. Add patties to sauce. Spoon
sauce over patties. Heat thoroughly.
Yield: 8 servings.
Per serving: About 93 cal, 7 g pro, 6 g car, 5 g fat,
0 mg chol, 415 mg sod.
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VEGETABLE EGG FOO YUNG
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