Egg Foo Yong

• 1-1/4 cups chopped celery
• 1-1/4 cups chopped fresh mushrooms
• 1-1/4 cups canned bean sprouts, drained and chopped
• 1/3 cup chopped green onions
• 1/4 cup chopped onion
• 1/4 cup sliced water chestnuts
• 2 tablespoons canola oil
• 2-1/4 teaspoons reduced-sodium soy sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon seasoned salt
• 4 eggs, beaten
• 2 egg whites, beaten
• 1/3 cup cracker meal
• 1 tablespoon cornstarch
• 1 tablespoon sugar
• 1/4 cup cold water
• 1 cup vegetable broth
• 2 teaspoons cider vinegar
• 2 teaspoons reduced-sodium soy sauce
• 1 teaspoon browning sauce, optional
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon seasoned salt

1. In a large bowl, combine first 10 ingredients. Stir in eggs, egg whites and cracker meal. Drop by 1/2 cupfuls into a
2. coated with cooking spray. Cook for 3-4 minutes on each side or until browned.
3. Meanwhile, for sauce, combine cornstarch and sugar in a saucepan; stir in water until smooth. Add broth, vinegar, soy sauce, browning sauce if desired and seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with egg foo yong.

celery, fresh mushrooms, bean sprouts, green onions, onion, water chestnuts, canola oil, soy sauce, garlic, salt, eggs, egg whites, meal, cornstarch, sugar, cold water, vegetable broth, cider vinegar, soy sauce, browning sauce, garlic, onion powder, salt

Taken from www.tasteofhome.com/recipes/egg-foo-yong/ (may not work)