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Veggie Egg Fu Yung
10 min prep time
20 min cook time
4servings
Photo by
Peter Papoulakos
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
20 min cook time
4servings
1 patty
Print Recipe >
Step-By-Step Instructions:
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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.
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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.
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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.
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In a small bowl, combine the cornstarch, low- or no-calorie sweetener, 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.
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Pour the gravy over patties and serve hot.
Nutrition facts
4 Servings
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Serving Size
1 patty
- Amount per serving Calories 110
- % Daily value*
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Total Fat
3g
4%
- Saturated Fat 0.5g 3%
- Trans Fats 0g
- Cholesterol 45mg 15%
- Sodium 250mg 11%
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Total Carbohydrate
13g
5%
- Dietary Fiber 2g 7%
- Total Sugars 4g
- Added Sugars 1g 2%
- Protein 8g
- Potassium 360mg 8%
Ingredients
nonstick cooking spray (divided use)
2 sprays, 0.50 g
canola oil
1 tsp
white (button) mushrooms (chopped)
8 med
zucchini (grated)
1 small
onion(s) (minced)
1/2 small
canned bean sprouts (drained and rinsed)
1 cup
egg substitute
4 fl.oz
eggs
1 large
all-purpose flour
3 tbsp
salt (optional)
1/2 tsp
Cornstarch
1 tbsp
low-calorie sugar substitute
1 tsp
lower sodium soy sauce
2 tsp
low sodium chicken broth (fat-free)
1 1/2 cup
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