Ingredients
4 teaspoons cornstarch2 teaspoons sugar1 can (14-1/2 ounces) reduced-sodium chicken broth2 tablespoons reduced-sodium soy sauce1 tablespoon white vinegarEGG FOO YONG:2 tablespoons all-purpose flour4 large eggs1 can (14 ounces) bean sprouts, drained2 cans (6 ounces each) lump crabmeat, drained1/3 cup thinly sliced green onions1/8 teaspoon garlic powder1/8 teaspoon pepper3 tablespoons canola oil
Preparation
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 for 2 minutes or until thickened. Set aside and keep warm.
In a large bowl, whisk flour and eggs until smooth. Stir in 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 for 2 minutes on each side or until golden brown. Serve with sauce.
