Egg Foo Yung With Sweet & Sour Sauce Recipe

• 3 tbsp. peach preserves
• 1/4 teaspoon reduced sodium soy sauce
• 2 teaspoon Regina white wine vinegar

1. In small saucepan, over low heat, blend preserves, soy sauce, and vinegar till hot; set aside.
2. In medium bowl, blend together egg beaters, bean sprouts and cornstarch till well blended.
3. In 8 inch nonstick skillet, over medium heat, heat 1 tsp.
4. butter.
5. Portion 1/2 c. egg mix into skillet; cook on both sides till golden.
6. Repeat to make a total of 4 egg patties, using 1 tsp.
7. butter for each.
8. Serve warm with prepared sauce.
9. NUTRITION INFORMATION per serving: Calories - 125, Sodium (mg) - 123, Cholesterol (mg) - 0, Total Fat (gm) - 4, Saturated Fat (gm) - 1.
10. EXCHANGES per serving: 1 lean meat, 1 1/2 vegetables, 1/2 fruit, 1/4 fat.

peach preserves, soy sauce, regina white wine vinegar

Taken from cookeatshare.com/recipes/egg-foo-yung-with-sweet-sour-sauce-12125 (may not work)