Egg Foo Yung Sauce Recipe
Ingredients
| Dried black mushrooms | 2 | |
| Green peas | 2 Tablespoon | |
| Bamboo shoots | 1/2 Cup (16 tbs) | |
| 1/2 leek stalk | ||
| Water | 2 Tablespoon | |
| Oil | 1 Tablespoon | |
| Stock | 1 Cup (16 tbs) | |
| Soy sauce | 2 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
Directions
1. Soak dried mushrooms. Shell and parboil peas.
2. Shred bamboo shoots, leek and soaked mushrooms.
3. Heat oil. Add shredded vegetables and stir-fry about 2 minutes.
4. Add stock, soy sauce and peas; heat quickly.
5. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. Pour sauce over omelets and serve.
2. Shred bamboo shoots, leek and soaked mushrooms.
3. Heat oil. Add shredded vegetables and stir-fry about 2 minutes.
4. Add stock, soy sauce and peas; heat quickly.
5. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. Pour sauce over omelets and serve.
Chef
