
Veggie Egg Fu Yung
Ingredients (14)
- 3 tbsp all-purpose flour
- 1 eggs
- 1 tsp Splenda
- 1 tbsp corn starch
- 1 nonstick cooking spray
- 8 white (button) mushrooms chopped
- 1 tsp canola oil
- 1 small zucchini grated
- 0.5 small onion minced
- 1 cup canned bean sprouts drained and rinsed
- 4 fl.oz egg substitute
- 0.5 tsp salt optional
- 2 tsp soy sauce reduced sodium
- 1.5 cup low sodium chicken broth fat-free, low-sodium, (12 ounces)
Directions
Learn how to make this recipe at American Diabetes Association