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Healthy Vegetable Egg Foo Yung

The original egg fu yung recipe came from Shanghai, China and it was made with egg whites and finely chopped ham or chicken. This healthy Americanized version is called Egg Foo Young and it is made with bean sprouts, celery, mushrooms, and green onions, peanut oil, and a combination of egg whites and whole eggs. This recipe makes two main dish servings or four side dish servings.

Egg Pancake Ingredients
-2 eggs
-2 egg whites
-1/2 cup fresh bean sprouts
-1/2 cup sliced fresh celery
-1/2 cup sliced fresh mushrooms
-2 tablespoons sliced green onion
-1 tablespoon soy sauce
-1 or 2 tablespoons of peanut oil

Sauce Ingredients
-2 cups vegetable broth or water
-2 or 3 tablespoons of soy sauce
-2 tablespoons of cornstarch.
-1/4 teaspoon of sugar
-1/4 teaspoon of black pepper

Egg Pancake Instructions:
Mix all egg pancake ingredients except peanut oil. Heat peanut oil in a skillet over medium heat. Stir egg mixture well and pour 1/4 cup at a time into a skillet to make pancakes. Cook each pancake 1 or 2 minutes or until the bottom is set. Turn and cook 1 or 2 more minutes on the other side, or until eggs are set all the way through. Remove from oil and keep warm until all pancakes are cooked.

Sauce Instructions:
Blend broth or water, soy sauce, cornstarch, sugar, and black pepper in a small bowl until very smooth. After all pancakes are cooked, stir the sauce mixture into skillet and cook until sauce boils and thickens.

Non Vegetarian Version of This Recipe
Reduce the amount of vegetables in the egg pancake mixture and add tiny cooked shrimp or sliced cooked pork, ham, or chicken. Substitute chicken broth for the vegetable broth or water in the sauce recipe.

Egg Substitutions
Whole eggs can be substituted for the egg whites in this recipe. An egg substitute such as Egg Beathers can also be used.

See also:
- More Egg Recipes
- Chinese Food Recipes
- Alphabetical Index to All Recipes

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