Crab Egg Foo Yong Recipe
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Servings: 4 servings.
4 teaspoons cornstarch 2 teaspoons sugar 1 can (14-1/2 ounces) reduced-sodium chicken broth 2 tablespoons reduced-sodium soy sauce 1 tablespoon white vinegar EGG FOO YONG: 2 tablespoons all-purpose flour 4 large eggs 1 can (14 ounces) bean sprouts, drained 2 cans (6 ounces each) lump crabmeat, drained 1/3 cup thinly sliced green onions 1/8 teaspoon garlic powder 1/8 teaspoon pepper 3 tablespoons canola oil
