Two egg whites were substituted for one of the whole eggs to lighten this popular dish.
Makes 2 main-dish or 4 side-dish servings
|1/2||cup fresh or canned bean sprouts, rinsed and drained|
|1/2||cup chopped fresh mushrooms|
|2||tablespoons thinly sliced green onion|
|2||tablespoons soy sauce, divided|
|1||tablespoon peanut or vegetable oil|
|1||cup chicken broth|
|1/4||teaspoon black pepper|
- Beat eggs and egg whites in large bowl. Stir in bean sprouts, mushrooms, green onion and 1 tablespoon soy sauce.
- Heat large nonstick skillet over medium-high heat. Add oil; heat until hot. To form each pancake, pour 1/4 cup egg mixture into skillet (egg mixture will run; do not crowd skillet). Cook 1 to 2 minutes until bottoms of pancakes are set. Turn pancakes over; cook 1 to 2 minutes until pancakes are cooked through. Remove and keep warm. Repeat with remaining egg mixture.
- Blend broth into cornstarch in small bowl until smooth. Stir into skillet. Stir in sugar and pepper; cook and stir 1 minute or until sauce boils and thickens.
- Pour sauce over warm pancakes; serve immediately.
Add 1/2 cup chopped cooked shrimp or 1/2 cup diced roasted pork to egg mixture.
Check out more recipes for Chinese