Tuesday, March 1, 2011

Egg Foo Yong

Recipe Taken From:
Healthy Cooking Magazine Feb/March 2011


* 1 can (14 ounces) chop suey vegetables, drained
* 1/2 pound peeled and deveined cooked small shrimp, coarsely chopped
* 4 green onions, thinly sliced
* 4 eggs, beaten
* 2 tablespoons canola oil

* 2 tablespoons cornstarch
* 1 teaspoon chicken bouillon granules
* 2 cups water
* 1-1/2 teaspoons reduced-sodium soy sauce
* 1/2 cup frozen peas, thawed

* In a large bowl, combine the chop suey vegetables, shrimp and green onions. Stir in eggs. In a large nonstick skillet, heat 1 teaspoon oil. Drop vegetable mixture by 1/4 cupfuls into skillet. Cook in batches until browned on both sides, using remaining oil as needed.
* In a small saucepan, combine cornstarch and bouillon. Gradually stir in water and soy sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in peas; heat through. Serve with egg foo yong.

Notes & Tips:
This was really easy and very good. I don't think it makes 4 servings, but maybe I made the patties too big. Also, the pea sauce didn't thicken with the amount of cornstarch recommended. I had to add about a tablespoon of flour. Also, I served the sauce on the side, b/c it looked kinda funky...but it tasted great so then I poured it on the patties. Also, I had a really hard time finding chop suey veggies, but La Choy makes them and they are in the "ethnic" section of our grocery store.

Nutrition Facts:
Serves 4
3 patties with 1/2 cup sauce equals 242 calories, 13 g fat (2 g saturated fat), 298 mg cholesterol, 497 mg sodium, 10 g carbohydrate, 2 g fiber, 20 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1/2 starch.

Egg Foo Yong published in Healthy Cooking February/March 2011, p49

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