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Egg Foo Young With Sauce Recipe

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This recipe for Egg Foo Young With Sauce is from The Ruthardt Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 t. corn starch
1 t Sugar
½ t Ground Ginger
1 C Chicken Broth
2 T Soy Sauce
2 T Sherry or Apple Juice

EGG FOO YOUNG:
1½ C Egg Substitute (or use regular eggs)
¼ C Chopped Green Onions
2 C canned Bean Sprouts, rinsed & drained
1 can (8oz.) Water Chestnuts, drained & chopped
1 can ( 4oz ) Mushroom stems & pieces, drained & chopped
¼ t Salt
⅛ t Chinese Five Spice
2 T Canola Oil

Directions:
Directions:
In a small saucepan, combine the cornstarch, sugar & ginger. Stir in broth until sooth. Add soy sauce & sherry. Bring to a boil, cook & stir for 2-3 mins or until thickened. Remove from heat & set aside.

.In a bowl, combine egg & onions, let stand for 10 mins. Add bean sprouts, water chestnuts,water chestnuts, mushrooms, salt & Chinese Five Spice; mix well.

In a non stick skillet heat the oil. Drop batter by ¼ Cupfuls into oil. Cook until golden then turn over & brown other side, about 2-2½ mins on each side. Serve with sauce.

 

 

 

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