Egg foo young sauce #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Dried black mushrooms | |
| 2 | tablespoons | Green peas |
| ½ | cup | Bamboo shoots |
| ½ | Leek stalk | |
| 1 | tablespoon | Oil |
| 1 | cup | Stock |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Cornstarch |
| 2 | tablespoons | Water |
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.
NOTE: This sauce is best with simple egg foo yung, not the complex subgum variety.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .