Low-Fat Egg Foo Yung
1 1/2 cups fat-free egg substitute
4 cups mung bean sprouts
1 can (8 ounces) water chestnuts, drained and chopped
2 scallions, thinly sliced
1/8 teaspoon ground black pepper
2 teaspoons cornstarch
1 teaspoon dark brown sugar
1 cup unsalted vegetable broth
2 tablespoons reduced-sodium soy sauce or hoisin sauce
1 teaspoon sesame oil
To make the sauce, place the cornstarch and brown sugar in a 1-quart saucepan, and stir to mix well. Add the broth, the soy or hoisin sauce, and the sesame oil, and stir until smooth. Place the pan over medium heat, and cook, stirring constantly, until thickened and bubbly. Cover to keep warm, and set aside.
Place the egg substitute, sprouts, water chestnuts, scallions, and pepper in a large bowl, and stir to mix well.
Coat a griddle or large skillet with nonstick cooking spray, and preheat over medium heat. For each pancake, pour 1/2 cup of the egg mixture onto the griddle, spreading the bean sprouts out evenly to make a 4-inch cake. Cook for 3 minutes, or until the eggs are almost set. Flip the pancake over, and cook for 2 additional minutes, or until the eggs are completely set. As the pancakes are done, transfer them to a serving plate and keep warm in a preheated oven.
Serve hot, topping each serving with some of the sauce.