Yes, having Chinese food delivered right to your door is nice... but think of the caloric consequences! Get the flavor you crave PLUS the satisfaction of knowing you avoided a LOT of fat. DO IT!
1 1/2 cups fat-free chicken broth
1 1/2 tbsp. cornstarch
1 tbsp. reduced-sodium/lite soy sauce, divided
1 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 cup finely chopped onion
1 cup bean sprouts
1/2 cup chopped mushrooms
1/2 tsp. chopped garlic
4 oz. raw bay shrimp (or medium shrimp, chopped)
4 oz. cooked skinless lean chicken breast, finely chopped or shredded
2 scallions, chopped
To make your sauce, combine broth, cornstarch, and 2 tsp. soy sauce in a small pot. Mix or whisk until cornstarch has dissolved. Bring to a boil on the stove.
Reduce heat to low and simmer for about 4 minutes, until liquid thickens. Remove pot from heat and cover to keep sauce warm.
In a large bowl, whisk together egg substitute and remaining 1 tsp. soy sauce until slightly fluffy. Set aside.
Bring a large skillet sprayed with nonstick spray to medium heat. Add onion, bean sprouts, mushrooms, and garlic. Stirring occasionally, cook for about 3 minutes, until veggies soften slightly.
Add shrimp to the skillet. Continue to cook and stir until veggies are soft and shrimp are opaque, about 2 minutes.
Transfer contents of the skillet to the bowl with the egg mixture. Add chicken and scallions to the bowl, and stir well.
Remove skillet from heat and re-spray well with nonstick spray. Return to the stove and raise heat to medium-high.
Working in batches, add evenly spaced heaping 1/4 cups of the mixture to the skillet to form small pancakes (about 10 total), using a spatula to help the pancakes take shape. Removing and re-spraying the skillet between batches, cook pancakes until golden brown and cooked through, about 1 - 2 minutes per side.
Serve pancakes smothered in warm sauce. Mmmmm!
MAKES 2 SERVINGS