Kenmore KFPJE, KFPSL6, KFPSL4 Vegetable Egg Foo Yung, ⁄2 teaspoon salt ⁄8 teaspoon black pepper

Vegetable Egg Foo Yung

1small carrot, cut in 4 pieces

2green onions, cut in 1-inch pieces

1cup fresh mushrooms

1 small onion

5teaspoons peanut oil, divided

11⁄2 cups fat-free egg substitute or 6 eggs

1⁄2 teaspoon salt

1⁄8 teaspoon black pepper

2cups (8 oz.) fresh bean sprouts

1cup reduced-sodium chicken broth

2tablespoons reduced- sodium

soy sauce

1tablespoon 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.

52