Eggs Foo Yung

Serves: 4
Total Calories: 95


1 1/2 teaspoons cornstarch
1/2 teaspoon sugar
1/2 teaspoon chicken bouillon
1/2 cup water
1 tablespoon soy sauce
4 eggs
1 tablespoon soy sauce
1 cup bean sprouts fresh
2/3 cup zucchini shredded
8 water chestnuts whole, thinly sliced ( 1/2 cup)
2 tablespoons green onions thinly sliced
2 tablespoons margarine
2 tablespoons green onions thinly sliced


In a small saucepan, stir cornstarch, sugar and bouillon granules. Add water and soy sauce, stirring until blended. Stirring over medium heat, bring to a boil and boil for 1 minute or until thickened. Remove from heat. Cover and keep warm.

Meanwhile, in a medium bowl, beat eggs and soy sauce well. Add bean sprouts, zucchini, water chestnuts and green onion, stirring until vegetables are well coated.

In a 12-inch non-stick skillet over medium heat, melt 1 tablespoon of the margarine. For each patty, stir egg mixture before pouring 1/4 cup of the mixture at a time into the hot skillet. Spread vegetables slightly and fold cooked egg up over vegetables. Cook for 3 minutes or until egg is set. Turn and cook 2 minutes longer or until browned. Place cooked patties in a single layer on a baking sheet and keep warm in a preheated 200° oven. Use remaining margarine as needed for cooking.

To serve, place two patties on each individual plate. Spoon about 2 tablespoons sauce over the top and garnish with green onion.

Nutritional Facts:

Serves: 4
Total Calories: 95
Calories from Fat: 47

This Eggs Foo Yung recipe is from the Slender Feast Cookbook. Download this Cookbook today.

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