A take on a more complicated dish from Shanghai, Egg Foo Yung has been a very popular menu item on Chinese-American restaurant for decades.
I've taken the opportunity to lighten it up by reducing the oil and salt, using egg substitute, using whole wheat flour.
I also swapped out the bay shrimp with cooked vegetables in the gravy recipe for this healthier
For the vegetables in the gravy I precooked them by giving them a quick saute in a vegetable-oil sprayed non-stick skillet; this time the combination was diced zucchini with red and orange sweet bell peppers.
It received a thumbs up at my house, and no one missed the extra calories or fat!
I've posted a printable version both the OLD and the NEW healthy recipe on my recipe blog.
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About my recipes ~
Hi and welcome! I'm a long-time cook and tend to improvise often, adjusting recipes to my own taste. Usually I'll describe how I put the dish together so you can make it the way you like it.
I have cataloged some of the recipes in a printable format on my recipe blog, Once Upon a Plate ~ the recipes. Please LEFT-MOUSE click HEREif you would like to see what is available there.
Thank you so much for stopping by, and for any comments you would like to share. I read and appreciate every one! :)