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Ingredients
| egg substitute: 1 cup |
| water: 3 Tbl |
| soy sauce: 1 Tbl |
| bean sprouts: 1 cup |
| green onions - spring or scallion: 2 whole onions (thinly sliced) |
| cornstarch: 2 tsp |
| soup - beef broth: 1/2 cup |
| soy sauce: 1 Tbl |
Homemade Egg Foo Yong (W/ Egg Beaters)
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
5 min -
Servings
1 serving(s)
Tags
- Beat eggs with water and soy sauce.
- Stir in bean sprouts and green onions; mix well.
- Spray an 8-inch (20 cm) non-stick skillet with cooking spray.
- Heat skillet over medium heat.
- Pour in one third of egg mixture.
- As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath.
- Cook until bottom is set and top is almost set.
- Slide onto a plate.
- Invert back into skillet and cook completely for about 1 minute.
- Slide onto a plate.
- Repeat to make 2 more omelettes, stacking them.
- Cut into wedges and serve with warm Oriental Sauce.
- Oriental Sauce:.
- Heat together cornstarch, beef broth and soy sauce, stirring constantly; boil for 1 minute.