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Receta Egg Foo Yung With Sweet & Sour Sauce

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Ingredientes

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  • 3 tbsp. peach preserves
  • 1/4 teaspoon reduced sodium soy sauce
  • 2 teaspoon Regina white wine vinegar

Direcciones

  1. In small saucepan, over low heat, blend preserves, soy sauce, and vinegar till hot; set aside. In medium bowl, blend together egg beaters, bean sprouts and cornstarch till well blended.
  2. In 8 inch nonstick skillet, over medium heat, heat 1 tsp. butter. Portion 1/2 c. egg mix into skillet; cook on both sides till golden. Repeat to make a total of 4 egg patties, using 1 tsp. butter for each. Serve warm with prepared sauce.
  3. NUTRITION INFORMATION per serving: Calories - 125, Sodium (mg) - 123, Cholesterol (mg) - 0, Total Fat (gm) - 4, Saturated Fat (gm) - 1. EXCHANGES per serving: 1 lean meat, 1 1/2 vegetables, 1/2 fruit, 1/4 fat.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1g
Calories 1  
Calories from Fat 0 0%
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 44mg 2%
Potassium 2mg 0%
Total Carbs 0.11g 0%
Dietary Fiber 0.0g 0%
Sugars 0.02g 0%
Protein 0.07g 0%
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