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Egg Foo Yong with Sauce

Egg Foo Yong with Sauce
You can never have too many side dish recipes, so give Egg Foo Yong with Sauce From preparation to the plate, this recipe takes roughly 30 minutes. Users who liked this recipe also liked Zhoug Sauce (aka Schug Sauce) – A Spicy Middle Eastern Cilantro Sauce, Hard-Boiled Egg Gratin In A Bechamel Sauce, and Potatoes Smothered with Egg Sauce (Cariucho).

Instructions

1
In a small saucepan, combine the cornstarch, sugar and ginger. Stir in broth until smooth.
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Corn StarchCorn Starch
GingerGinger
BrothBroth
SugarSugar
Equipment you will use
Sauce PanSauce Pan
2
Add soy sauce and sherry or apple juice. Bring to a boil; cook and stir for 2-3 minutes or until thickened.
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Apple JuiceApple Juice
Soy SauceSoy Sauce
SherrySherry
3
Remove from the heat; set aside.
4
In a bowl, combine egg substitute and onions; let stand for 10 minutes.
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Egg SubstituteEgg Substitute
OnionOnion
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BowlBowl
5
Add bean sprouts, water chestnuts, mushrooms, salt and Chinese five spice; mix well.
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Chinese Five SpiceChinese Five Spice
Water ChestnutsWater Chestnuts
Bean SproutsBean Sprouts
MushroomsMushrooms
SaltSalt
6
In a nonstick skillet, heat the oil. Drop batter by 1/4 cupfuls into oil. Cook until golden brown, about 2 to 2-1/2 minutes on each side.
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Cooking OilCooking Oil
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Frying PanFrying Pan
7
Serve with sauce.
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SauceSauce
DifficultyMedium
Ready In30 m.
Servings4
Health Score15
Dairy FreeGluten Free
DietsGluten FreeDairy Free
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