Eggs Foo Yong Casserole
|Oriental sauce||1⁄2 Cup (8 tbs)|
|Bean sprouts||16 Ounce, rinsed and drained (1 Can)|
|Canned sliced water chestnuts||8 Ounce, drained (1 Can)|
|Green bell pepper||1 Small, chopped to make 1/2 cup|
|Onion||1 Small, chopped to make 1/4 cup|
|Chopped pimiento||1 Tablespoon|
1. Prepare Oriental Sauce; keep warm.
2. Mix bean sprouts, water chestnuts, bell pepper and onion in 1 1/2-quart casserole. Cover tightly and microwave on high 5 to 6 minutes, stirring after 3 minutes, until hot; drain.
3. Beat eggs, pimiento and salt; pour over vegetables. Cover tightly and microwave 3 to 4 minutes, stirring after 2 minutes, until eggs are set but still moist. Spoon sauce over each serving.