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    You are in: Home / Recipes / Egg Foo Yung Sauce 2 Recipe
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    Egg Foo Yung Sauce 2

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    Caryn's Note:

    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:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

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    Nutritional Facts for Egg Foo Yung Sauce 2

    Serving Size: 1 (23 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 31.9
     
    Calories from Fat 15
    49%
    Total Fat 1.7 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 253.2 mg
    10%
    Total Carbohydrate 3.4 g
    1%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.9 g
    3%
    Protein 1.0 g
    2%

    The following items or measurements are not included:

    stock

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