Egg Foo Yung Sauce 2
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
8-10
ingredients
- 2 dried black mushrooms
- 2 tablespoons green peas
- 1⁄2 cup bamboo shoot
- 1⁄2 stalk leek
- 1 tablespoon oil
- 1 cup stock
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
directions
- Soak dried mushrooms.
- Shell and parboil peas.
- Shred bamboo shoots, leak, and soaked mushrooms.
- Heat oil.
- Add shredded vegetables and stir fry about 2 minutes.
- Add Stock, soy sauce, and peas; heat quickly.
- Meanwhile, blend cornstarch and cold water to a paste; then stir in to thicken.
- Pour sauce over omelets and serve.
- NOTE: This sauce is best served with simple Egg Foo Yung, not the complex subgum variety.
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RECIPE SUBMITTED BY
Caryn
Hoover, AL
I live in to Jacksonville, FL with my husband, 2 daughters (17 and 11), 4 cats, and 2 dogs. My favorite things to make are cookies/bars and pound cakes. I have had a great time cooking since discovering Recipezaar January 2002.
This is a picture of my youngest cat, Lily. She is my sweet sweet little baby.