Forget ordering Chinese food—make it yourself! Throw together this easy version of an Asian classic in a half-hour.
—SHERRI MELOTIK OAK CREEK, WI
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
1 can (14 ounces) chop suey vegetables, drained
1/2 pound peeled and deveined cooked small shrimp, coarsely chopped
4 green onions, thinly sliced
4 eggs, beaten
2 tablespoons canola oil
GREEN PEA SAUCE
2 tablespoons cornstarch
1 teaspoon chicken bouillon granules
2 cups water
1 1/2 teaspoons reduced-sodium soy sauce
1/2 cup frozen peas, thawed
1. In a large bowl, combine the chop suey vegetables, shrimp and green onions. Stir in eggs. In a large nonstick skillet, heat 1 teaspoon oil. Drop the vegetable mixture by 1/4 cupfuls into the skillet. Cook in batches until browned on both sides, using remaining oil as needed.
2. In a small saucepan, combine cornstarch and bouillon. Gradually stir in water and soy sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in peas; heat through. Serve with egg foo yong.
PER SERVING 242 cal., 13 g fat (2 g sat. fat), 298 mg chol., 497 mg sodium, 10 g carb., 2 g fiber, 20 g pro. Diabetic Exchanges: 3 lean meat, 1 1/2 fat, 1/2 starch.