November 14, 2007 at 5:08 pm Leave a comment

12.5 ounces of chicken or vege-chicken
1 ½ cups fresh bean sprouts
1/3 cup sliced green onion
salt to taste
5 eggs
1 tablespoon canola oil
2 cups broth
2 tablespoons cornstarch
2 tablespoons soy sauce

1. In a large bowl, combine vege-chicken, bean sprouts, green onion, and salt.
2. In a medium bowl, beat eggs. Add at once to sprout mixture; stir.
3. In a large skilled over medium heat, fry ¼ cup of bean sprout mixture in oil until brown; turn to brown other side.

In a medium saucepan over medium-high heat, heat broth. In small bowl, mix cornstarch and soy sauce. Pour ½ cup hot broth into cornstarch mixture; stir until lumps are gone. Pour cornstarch mixture into saucepan of vegetable broth; stir until thickened. Serve with Egg Foo Yong.

Entry filed under: Chinese American, Dairy-Free. Tags: , , .

FRENCH: Tuna Quiche MEXICAN: Black Bean Tortilla Casserole

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