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1small carrot, cut in
4 pieces
2green onions, cut in
1-inch pieces
1cup fresh
mushrooms
1small onion
5teaspoons peanut
oil, divided
11⁄2cups fat-free egg
substitute or 6 eggs
1⁄2teaspoon salt
1⁄8teaspoon 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 1⁄3cup 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.
Vegetable Egg Foo Yung