Egg Foo Yung (For 2) With Oriental Sauce

Recipe by Tee Lee
READY IN: 40mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • FOR OMELETS:
  • In a medium bowl, beat the eggs with water and soy sauce.
  • Stir in bean sprouts, mushrooms and green onions; mix well.
  • Spray an 8-inch non-stick skillet with cooking spray, and heat skillet over medium heat.
  • Pour in approximately one fourth of the egg mixture.
  • As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath.
  • Cook until bottom is set and beginning to brown, and top is almost set, then slide onto a plate.
  • Flip over (uncooked side down) back into skillet and cook until eggs are done in the middle, about 1-2 minute.
  • Slide onto a serving plate, keeping warm.
  • Repeat procedure to make 2-3 more omelettes, stacking them on serving plate when done.
  • Cut omelets into wedges and serve with warm Oriental Sauce.
  • FOR ORIENTAL SAUCE:
  • Combine all sauce ingredients in a small pan and heat to a boil, stirring constantly.
  • Boil for 1 minute; serve hot.
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