Frozen vegetables are a time saver.
In a large skillet over medium high heat, heat the oil and sauté garlic and scallions (white part) until translucent, about 2 minutes. Add Oriental vegetables, 1 tablespoon of the soy sauce, and a pinch of salt and pepper and cook on high for about 2 minutes or until vegetables have softened. Add the navy beans and bean sprouts, lower heat to medium and pour the egg beaters on top of vegetables. Let the eggs cook, not stirring, until they have set like an omelet, about 10 minutes. Placing a cover over the pan helps the top to set. Meanwhile, in a small saucepan over medium heat, combine the mushroom soup and the remaining 3 tablespoons of the soy sauce and heat until warmed. Cut the Egg Foo Yong in thirds, using a spatula. Place each portion on a dinner plate. Top with the sauce, garnish with sesame seeds and scallions (green part) and serve.
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