Egg Foo Yung Sauce 2

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Total Time
10 mins
5 mins

This recipe comes from 'The Thousand Recipe Chinese Cookbook' by Gloria Bley Miller at the request of a Zaar member.

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  1. Soak dried mushrooms.
  2. Shell and parboil peas.
  3. Shred bamboo shoots, leak, and soaked mushrooms.
  4. Heat oil.
  5. Add shredded vegetables and stir fry about 2 minutes.
  6. Add Stock, soy sauce, and peas; heat quickly.
  7. Meanwhile, blend cornstarch and cold water to a paste; then stir in to thicken.
  8. Pour sauce over omelets and serve.
  9. NOTE: This sauce is best served with simple Egg Foo Yung, not the complex subgum variety.