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Egg Foo Yung Sauce

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Ingredients
  Dried black mushrooms 2
  Green peas 2 Tablespoon
  Bamboo shoots 1⁄2 Cup (8 tbs)
  Leek stalk 1⁄2
  Water 2 Tablespoon
  Oil 1 Tablespoon
  Stock 1 Cup (16 tbs)
  Soy sauce 2 Tablespoon
  Cornstarch 1 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
Chinese
Ingredient: 
Vegetable

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