Ingredients
1/4 c green pepper, chopped
1/4 c red pepper, chopped
1/2 c canned mushrooms
2 cloves garlic minced
1 tsp oil
1 c LaChoy bean sprouts (drained)
4 eggs
1 T + 1 tsp cornstarch
1/4 tsp salt
Sauce: (0 points)
2 tsp cornstarch
1/2 tsp sugar
1/2 tsp instant beef bullion
1/2 c hot water
Spray skillet with Pam. Add peppers, mushrooms, onion, and garlic. Cook 5 minutes or until vegetables are tender. Remove from heat and cool slightly.
In mixing bowl combine cooked vegetables, sprouts, eggs, 1 T + 1 tsp cornstarch, and salt. Set aside.
Using a 1/3 c measurer pour mixture into skillet. Cook till egg is set turning once.
Meanwhile combine sauce ingredients in saucepan. Cook till thickened and translucent, stirring constantly. Spoon over cooked Egg Foo Yung patties and enjoy.
