3 Tablespoons Cornstarch 4 Or 5 Eggs Eggs 4 Teaspoons Brown Sugar 4 Cups Mung Bean Sprouts 2 Cups Water With 3 Teaspoons 2 Scallions, Thinly Sliced -Vegetable of Beef Bouillon 1 Medium Carrot, Shredded 2 Tablespoons Soy Or Hoison Sauce Frozen Peas, Thawed 1/8 Teaspoon Granulated Garlic 1/8 Teaspoon Ground Black Pepper 1/2 Teaspoon Sesame Oil 1 Cup Shrimp or Crab Meat (Optional)
To make the sauce, combine cornstarch and brown sugar in 1-quart saucepan; stir well to mix. Add broth, soy sauce, garlic and sesame oil. Place the pan over medium heat. Cook, stirring constantly, until thickened and bubbly. Cover to keep warm. Set aside.
Combine eggs, sprouts, scallions, carrots, peas, and pepper in a large bowl. Stir to mix well. Coat a griddle or large skillet with non-stick cooking spray, and preheat to 275 degrees. For each pancake, pour 1/2 cup of the egg mixture onto the griddle, spreading the bean sprouts out evenly to make a 4-inch cake. Cook for 3 minutes, or until eggs are almost set. Flip pancake over and cook 2 minutes longer or until eggs are completely set. As the pancakes are done, transfer them to a serving plate and keep warm in a preheated oven. Serve hot, topping each with some of the sauce.
Adapted Recipe - Calla Ferre - From Secrets of Fat-Free Cooking, 1995.
"If you can't find bean sprouts, you can substitute sliced cooked cabbage and still make a good Egg Foo Yung." - Calla Ferre
