Fat-free eggs foo yung

4 Servings

Ingredients

Quantity Ingredient
1½ cup Fatfree egg substitute
4 cups Mung bean sprouts
1 can 8oz water chestnuts which
Are drained and chopped
2 Scallions, thinly sliced
⅛ teaspoon Black pepper Sauce--
2 teaspoons Cornstarch
1 teaspoon Brown sugar
1 cup Unsalted vegetable broth
2 tablespoons Reduced sodium soy sauce
½ teaspoon Sesame oil

Directions

To make the sauce, combine the cornstarch and brown sugar in a 1 quart saucepan, and stir to mix well. Add the broth, the soy sauce, and the sesame oil. Place the pan over medium heat and cook, stirring constantly, until thickened and bubbly. Cover to keep warm, and set aside.

Combine the egg substitute, sprouts, water chestnuts, scallions and pepper in a large bowl, and stir to mix well.

Coat a griddle or large skillet with nonstick cooking spray, and preheat over medium heat. For each pancake, pour ½ c of the egg mixture onto the griddle, spreading the bean sprouts out evenly to make a four inch cake.

Cook for 3 minutes, or until the eggs are almost set. Flip the pancakes over, and cook for 2 additional minutes, or until the eggs are completely set. As the pancakes are done, transfer them to a serving plate and keep warm in a preheated oven.

Serve hot, topping each serving with some of the sauce.

Per 2 pancake serving: 88 calories, 0 mg cholesterol, ⅗ g fat, 1.3 g fiber, 10 g protein, 411 mg sodium From "Secrets for Fat Free Cooking" by S. Woodruff, RD From: Barbara O'keefe Date: 19 Nov 96 Low-Fat Echo Ä

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