Egg Foo Yung with Mushroom Gravy

[Guest guest]

I haven't made this one in a while, but it used to be a favorite with the kids when we were starting out.

 

~Nita

* Exported from MasterCook *

 

Egg Foo Yung

 

Recipe By :Nita CrabbServing Size : 4 Preparation Time :0:15Categories : MAIN DISHES--EGGS & CHEESE

 

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 6 eggs 1/4 cup milk 2 stalks celery -- finely chopped 6 fresh mushrooms -- thinly sliced 2 cups mung bean sprouts 1/2 green pepper -- finely chopped 1/2 onion -- finely chopped

 

In a large measuring cup, blend egg and milk. In a large mixing bowl, combine vegetables and sprouts. Pour egg mixture over vegetables and stir to mix. Scoop 1/2 cup or so of mixture and pour onto greased moderately-hot griddle or skillet (egg will run, gently fold towards center with spatula until cooked enough to stay). Cook on one side until set enough to flip over. Cook second side. Keep covered in warm oven until all are done.

 

Source: "Sue Gregg's Main Dishes"Start to Finish Time: "0:30" - - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 44 Calories; 1g Fat (13.7% calories from fat); 3g Protein; 8g Carbohydrate; 2g Dietary Fiber; 2mg Cholesterol; 30mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat.

 

Serving Ideas : Top with Mushroom Gravy when serving.

 

* Exported from MasterCook *

 

Mushroom Gravy

 

Recipe By :Nita CrabbServing Size : 6 Preparation Time :0:10Categories : SAUCES & GRAVIES

 

Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 8 ounces fresh mushrooms -- sliced 1/4 small onion -- chopped fine 2 cloves garlic -- minced 3 tablespoons cornstarch -- or arrowroot powder 3 cups vegetable broth -- or water 2 tablespoons soy sauce 1 teaspoon worcestershire sauce -- vegetarian salt and pepper -- to taste

 

In a large skillet, saute mushrooms, onions and garlic in a little water or broth until tender. In a large measuring cup or bowl, whisk together cornstarch or arrowroot powder, water or broth, soy sauce, and vegetarian worcestershire sauce (adding liquid a little at a time, stirring to avoid lumps). Pour mixture into pan with mushrooms and cook over medium heat, stirring constantly, until thickened and bubbly. Season with salt and pepper before serving.

 

Start to Finish Time: "0:10" - - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 113 Calories; 2g Fat (16.2% calories from fat); 4g Protein; 20g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 1166mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

 

Serving Ideas : Serve over Egg Fu Yung, brown rice, stuffing, noodles or potatoes.