Ingredients
8 large eggs, lightly beaten1-1/2 cups thinly sliced celery1 can (16 ounces) bean sprouts, drained1/2 cup nonfat dry milk powder2 tablespoons chopped onion1 tablespoon minced fresh parsley1/2 teaspoon salt1/8 teaspoon pepperMUSHROOM SAUCE:2 tablespoons plus 1-1/2 teaspoons cornstarch1-1/2 cups chicken broth1 tablespoon soy sauce1 can (4 ounces) mushroom stems and pieces, drained2 tablespoons sliced green onions
Preparation
In a large bowl, combine the first eight ingredients; pour into a greased 1-1/2-qt. baking dish.
Bake, uncovered, at 350° for 30-35 minutes or until knife inserted in the center comes out clean.
Meanwhile, in a large saucepan, combine the cornstarch, broth and soy sauce until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the mushrooms and green onions. Serve egg foo young with mushroom sauce.
