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Egg Foo Yung Casseroles

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Ingredients
  Butter/Margarine 1 Tablespoon
  Cornstarch 2 Teaspoon
  Sugar 1 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Soy sauce 4 Teaspoon
  Sliced green onion 1⁄4 Cup (4 tbs)
  Chopped celery 1⁄4 Cup (4 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Eggs 6 , beaten
  Bean sprouts 1 Cup (16 tbs)
  Chopped water chestnuts 1⁄4 Cup (4 tbs)
Directions

In 2-cup glass measure heat 1 tablespoon butter at HIGH for 30 seconds.
Stir in cornstarch and sugar.
Add water and soy sauce.
Cook at HIGH for 1 1/2 minutes till thickened and bubbly, stirring twice.
Cover to keep warm; set aside.
In medium bowl combine green onion, celery, green pepper, and 1 tablespoon butter.
Cover; cook at HIGH for 2 1/2 minutes till crisp-tender.
Stir in eggs, bean sprouts, and water chestnuts.
Divide among four 12-ounce casseroles.
Cook at HIGH for 3 minutes till eggs are set, giving casseroles a half turn once.
Spoon some sauce mixture over each casserole.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Microwaving
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg

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