Crab Egg Foo Yong

Name: Crab Egg Foo Yong
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 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 vegetable oil

Crab Egg Foo Yong was pinched from <a href="https://www.tasteofhome.com/recipes/crab-egg-foo-yong/" target="_blank" rel="noopener">www.tasteofhome.com.</a>

"Enjoy a classic Chinese takeout without leaving your home. This makes a quick dinner and is as delicious as what you would get in any restaurant. —Beverly Preston, Fond du Lac, Wisconsin..."

INGREDIENTS

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4 teaspoons cornstarch

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2 teaspoons sugar

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1 can (14-1/2 ounces) reduced-sodium chicken broth

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2 tablespoons reduced-sodium soy sauce

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1 tablespoon white vinegar

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EGG FOO YONG:

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2 tablespoons all-purpose flour

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4 large eggs

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1 can (14 ounces) bean sprouts, drained

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2 cans (6 ounces each) lump crabmeat, drained

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1/3 cup thinly sliced green onions

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1/8 teaspoon garlic powder

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1/8 teaspoon pepper

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3 tablespoons vegetable oil

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