Egg Foo Yong With Sauce

• 4 teaspoons cornstarch
• 1 tablespoon sugar
• 2 teaspoons grated fresh gingerroot
• 1 cup reduced-sodium chicken broth
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons sherry or apple juice
• 1-1/2 cups egg substitute
• 1/4 cup chopped green onions
• 2 cups canned bean sprouts, rinsed and drained
• 1 can (8 ounces) water chestnuts, drained and chopped
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1/4 teaspoon salt
• 1/8 teaspoon Chinese five spice
• 2 tablespoons canola oil

1. 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.
2. 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.
3. 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.

cornstarch, sugar, gingerroot, chicken broth, soy sauce, sherry, egg substitute, green onions, bean sprouts, water chestnuts, mushroom stems, salt, spice, canola oil

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