Egg Foo Yung Sauce 2

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Total Time
15mins
Prep
10 mins
Cook
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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Ingredients

Nutrition

Directions

  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.