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.