Ingredients
1 1/2 C egg substitute
4 C bean sprouts
1 can (8 oz) water chestnuts
drained and chopped
2 scallions, thinly sliced
1/8 tsp ground black pepper
Sauce:
2 tsp cornstarch
1 tsp brown sugar
1 C unsalted vegetable broth
2 T -RS soy sauce or hoisin sauce
1/2 tsp sesame oil
Sauce:
Combine cornstarch and brown sugar in a quart saucepan, stir to mix well. Add broth, soy or hoison sauce, sesame oil, in pan over meduim heat, cook, stirring constantly, until thickened and bubbly. Cover to keep warm, and set aside.
Combine egg subtitute, sprouts, water chestnuts, scallions, and pepper in a large bowl, stir to mix well.
Coat a griddle or large skillet with nonstick cooking spray, and preheat. Pour 1/2 cup egg mixture for each pancake onto the griddle, spreading bean sprouts evenly making a 4 inch cake.
Cook for 3 minutes, or until eggs are almost set. Flip the pancake over, and cook until eggs are completely set, transfer to a serving plate and keep warm in a preheated oven.
Serve hot, topping each serving with sauce
Nutritional Facts (Per 2-Pancake Serving)
Calories 88, Cholestrol: 0mg., Fat: 0.6mg, Fiber: 1.3g., Protein: 10g, Sodium: 411mg
