Egg Foo Yung Casseroles
|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)|
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.