Thursday

Vegetable Egg Foo Yung ~ A Healthier Way


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
version.

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.

You can access the recipes by clicking HERE.








7 comments:

  1. I usually make my egg foo yung with a can of mixed Chinese vegetables instead of just bean sprouts, but that's an interesting twist putting the vegetables in the gravy. I'll have to try it.

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  2. Lovely photos! I love all of the veggies!

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  3. Mary this looks outstanding...
    Beautiful colors!

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  4. You two must be feeling soo healthy..
    And it all looks so wonderful..My appetite first opens up with my eyes.

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  5. Mary, that looks absolutely delicious.

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  6. Great recipe! Can't wait to try it.

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