Egg foo yong with crab meat
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil |
| ½ | cup | Trimmed mushrooms diced |
| 3 | Large eggs | |
| 1 | cup | Chicken broth |
| 1 | tablespoon | Soy sauce |
| ½ | teaspoon | Sugar |
| ½ | pounds | Crab flaked |
| ½ | cup | Bean sprouts |
| 2 | tablespoons | Oil |
| 1 | tablespoon | Cornstarch in 2T water |
| ½ | cup | Cooked green peas |
Directions
FOO YONG SAUCE
Heat 1 T oil in wok. Add mushrooms and stir fry 1 minute. Set aside.
Break eggs in bowl, beating well. Add mushrooms, crag and bean sprouts. Add 1 t oil to wok, heat well and pour in ¼ cup of egg mixture. Cook without stirring for 1 minute or until lightly browned on underside. Turn and cook other side. Transfer to warm serving platter. Cook remaining small omelets in same manner, adding a bit of oil each time. Add sauce over eggs just prior to serving.
Sauce: Combine broth, soy sauce, sugar and dissolved cornstarch in a small saucepan. Stir over low heat until thickened. Stir in peas just before serving.
Submitted By CRAIG SCHROEDER On 10-30-95