Egg Foo Yung Sauce
|Dried black mushrooms||2|
|Green peas||2 Tablespoon|
|Bamboo shoots||1⁄2 Cup (8 tbs)|
|Stock||1 Cup (16 tbs)|
|Soy sauce||2 Tablespoon|
1. Soak dried mushrooms. Shell and parboil peas.
2. Shred bamboo shoots, leek and soaked mushrooms.
3. Heat oil. Add shredded vegetables and stir-fry about 2 minutes.
4. Add stock, soy sauce and peas; heat quickly.
5. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. Pour sauce over omelets and serve.