Ingredients
4 teaspoons cornstarch1 tablespoon sugar2 teaspoons grated fresh gingerroot1 cup reduced-sodium chicken broth2 tablespoons reduced-sodium soy sauce2 tablespoons sherry or apple juiceEGG FOO YONG:1-1/2 cups egg substitute1/4 cup chopped green onions2 cups canned bean sprouts, rinsed and drained1 can (8 ounces) water chestnuts, drained and chopped1 can (4 ounces) mushroom stems and pieces, drained1/4 teaspoon salt1/8 teaspoon Chinese five spice2 tablespoons canola oil
Preparation
In a small saucepan, combine the cornstarch, sugar and ginger. Stir in broth until smooth. Add soy sauce and sherry or apple juice. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from the heat; set aside.
In a bowl, combine egg substitute and onions; let stand for 10 minutes. Add bean sprouts, water chestnuts, mushrooms, salt and Chinese five spice; mix well.
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. Serve with sauce.
