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How to Make Veggie Egg Fu Yung
Try this meal for a unique Asian-inspired dish that’s also easy on the budget. It’s great for breakfast, lunch, or dinner!
10 min prep time
4servings
1 patty
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Step-By-Step Instructions:
- 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.
Nutrition facts
4 Servings
-
Serving Size
1 patty
- Amount per serving Calories 105
-
Total Fat
2.5g
- Saturated Fat 0.6g
- Trans Fats 0g
- Cholesterol 50mg
- Sodium 210mg
-
Total Carbohydrate
12g
- Dietary Fiber 1g
- Total Sugars 3g
- Added Sugars 0g
- Protein 8g
- Potassium 360mg
- Phosphorous 0mg
Ingredients
nonstick cooking spray
1
canola oil
1 tsp
white (button) mushrooms (chopped)
8
small zucchini (grated)
1
small onion (minced)
1/2
canned bean sprouts (drained and rinsed)
1 cup
egg substitute
4 fl.oz
eggs
1
all-purpose flour
3 tbsp
salt (optional)
1/2 tsp
Cornstarch
1 tbsp
low-calorie sugar substitute
1 tsp
soy sauce (reduced sodium)
2 tsp
low sodium chicken broth (fat-free, low-sodium, (12 ounces))
1 1/2 cup
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