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
Serving Size: 1 patty
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
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)
Recipe Cost: $8.64
Photo: Budget-Friendly Veggie Egg Fu Yung. PNC Photography, Photographer: Peter Papoulakos.
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