This is such a fun, pleasing dish to eat—inspired by Dr. Praeger’s Asian Veggie Burgers. (LOVE!) There are SO many different ways to make it, so even if you haven’t seen the veggie burgers, or you’re not a fan of canned goods, read on!
Taking the final pics was torturous, because the wonderful aroma was permeating the whole house, and all I wanted to do was sit down and gobble it up!
My new Twitter friend, Kimlai Yingling, saw my lovin’ tweet for these yummy Asian-flavored patties, and asked me to review them for her website, EatinAsian, including what I would do with them. (Review coming soon to EatinAsian)
Which got me thinking…
I prefer digging into a steaming bowl of tasty goodness with chopsticks (my secret weight-loss weapon), so my creation isn’t in typical “omelet” style—known as Egg Foo Yong. (But if you like it that way, have at it) Mine is more like Chop Suey—without the meat. Whatever you wanna call it, I’m telling you, it’s better than Chinese Take-Out! (And waaaaay better for you.)
Each time you find a piece of veggie burger or egg it’s like hitting gold! The burger might break up a bit, revealing the plump, sweet peas and carrots, and spreading distinct ginger flavor throughout the dish.
The long (julienne cut) veggies give you a noodle fix.
You could add celery, scallions, mushrooms, cabbage, or even shredded carrots to brighten up the color. But I tried to keep it really simple and do-able—with pantry and freezer ingredients.
You’ll always find water chestnuts, bamboo shoots, and bean sprouts in my pantry; for times when I’m out of veggies and feel like whipping up some Chinese Comfort Food!
I wonder if it’s because my mother grew up in Shanghai and our family has long enjoyed Chinese Cooking.
Do you usually keep Asian canned veggies on-hand?
I’ll of course always take fresh bean sprouts over canned. The canned ones aren’t as crisp and they can be a bit sour, so make sure to rinse and drain well. You’ll find them in the Asian section of your local market.
TIP: Adding the sesame oil to the veggies—instead of cooking them in it—allows you to use less, but still enjoy the lovely, rich flavor.
Click here to purchase at drpraegers.com >>
Too bad they don’t qualify for Weight Watchers Simple Start or Simply Filling (they would have to have 2g of fat or less, and these have 5), but TRUST ME these are worth the 3 PointsPlus!
If you can’t find Asian Veggie Burgers (MorningStar Farms also makes one), use 2 eggs and 2 egg whites to up the protein.
Let me know what you think! I reeeeeally hope you like this dish as much as I do. (Favorite new low-point dinner.)
If you do like it, pleeez share it with a friend. (See FB like, Tweet, Pin buttons at the top)
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- 1 Asian Veggie Burger, broiled, and cut up into pieces. (recommended: Dr. Praeger's Sensible Foods Asian Veggie Burger)
- 2 oz (scant 1/2 cup) water chestnuts, rinsed, drained, and julienned (thin strips)
- 2 oz (scant 1/2 cup) sliced bamboo shoots, rinsed, drained, and julienned (thin strips)
- 1 cup (heaping) bean sprouts, fresh or canned
- 1 egg plus one egg white or 4 egg whites
- salt and freshly ground black pepper to taste
- reduced sodium soy sauce
- 1/4 teaspoon toasted sesame oil (optional)
- canola or vegetable oil cooking spray
- Broil the veggie burger in the toaster oven for 12 - 14 minutes, turning halfway, until brown and crisp. Allow to cool slightly before cutting into bite sized pieces.
- Meanwhile, lightly beat the egg and egg white, 1/4 teaspoon soy sauce, big pinch of salt and pepper lightly with a fork.
- Heat a large non-stick skillet sprayed with cooking spray over medium high heat; add veggies, sesame oil and a big pinch of salt and stir fry until crisp tender, about 2 minutes.
- Mix in 1/4 teaspoon soy sauce.
- Add veggie burger, stir to combine and heat through.
- Add egg mixture and stir-fry until the eggs are just set, 1 - 2 minutes. Add a splash of soy sauce and more salt if needed.
- Enjoy with chopsticks!