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Veggie Egg Fu Yung

Try this meal for a unique Asian-inspired dish that’s also easy on the budget. It’s great for breakfast, lunch, or dinner!

Prep Time: 10 minutes

Nutrition Facts

Serving Size: 1 patty

  • Calories 105
  • Carbohydrate 12 g
  • Protein 8 g
  • Fat 2.5 g
  • Saturated Fat 0.6 g
  • Sugar 3 g
  • Dietary Fiber 1 g
  • Cholesterol 50 mg
  • Sodium 210 mg
  • Potassium 360 mg

This Recipe Serves 4

Ingredients

Cooking spray
1 teaspoon canola oil
8 mushrooms, chopped
1 small zucchini, grated
½ small onion, minced
1 cup canned bean sprouts, drained and rinsed
4 fluid ounces egg substitute
1 egg
3 tablespoons all-purpose flour
½ teaspoon salt (optional)
1 tablespoon cornstarch
1 teaspoon Splenda
2 teaspoons reduced sodium soy sauce
1 ½ cups fat-free, low-sodium chicken broth (12 ounces)

Instructions

  1. Add the cooking spray and canola oil to a non-stick sauté pan over medium heat. Add the mushrooms, zucchini, and onion. Sauté until the mushrooms are dry and the onions turn clear, about 5-7 minutes. Stir in the bean sprouts. Sauté 2-3 more minutes. Set aside to cool.
  2. In a medium bowl, whisk the egg substitute and egg together. Whisk in the flour and then stir in the vegetable mixture and salt (optional). Mix well.
  3. Over medium-high heat, re-spray nonstick sauté pan with cooking spray and pour the batter by heaping 1/2 cup to form patties. Cook well on both sides until golden brown, about 4-5 minutes per side. Remove the patties from the pan and set aside.
  4. In a small bowl, combine the cornstarch, Splenda, soy sauce, and chicken broth. Mix well. Add this mixture to the hot pan and bring to a boil; reduce heat and simmer 5 minutes to make a gravy.
  5. Pour the gravy over patties and serve hot.


Recipe Cost:  $8.64

Photo: Budget-Friendly Veggie Egg Fu Yung. PNC Photography, Photographer: Peter Papoulakos.

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