Crab Egg Foo Yong

Name: Crab Egg Foo Yong
Ingredients: 4 teaspoons cornstarch; 2 teaspoons sugar; 14 1/2 ounces reduced-sodium chicken broth; 2 tablespoons reduced sodium soy sauce; 1 tablespoon white vinegar; 2 tablespoons all-purpose flour; 4 large eggs; 1/3 cup green onion, thinly sliced; 1 (14 ounce) can bean sprouts, drained; 2 (6 ounce) cans lump crabmeat, drained; 1/8 teaspoon garlic powder; 1/8 teaspoon pepper; 3 tablespoons vegetable oil

13 ingredients

2 steps

Ingredients

4 teaspoons cornstarch
2 teaspoons sugar
14 1/2 ounces reduced-sodium chicken broth
2 tablespoons reduced sodium soy sauce
1 tablespoon white vinegar
2 tablespoons all-purpose flour
4 large eggs
1/3 cup green onion, thinly sliced
1 (14 ounce) can bean sprouts, drained
2 (6 ounce) cans lump crabmeat, drained
1/8 teaspoon garlic powder
1/8 teaspoon pepper
3 tablespoons vegetable oil

Directions

1

In a small saucepan, combine cornstarch and sugar. Stir in the broth, soy sauce and vinegar until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Set aside and keep warm.
2

In a large bowl, whisk flour and eggs until smooth. Stir in the bean sprouts, crab, onions, garlic powder and pepper. In a large skillet, heat oil. Drop crab mixture by 1/3 cupfuls into oil. Cook until golden brown, about 2 minutes on each side. Serve with sauce.