Egg foo young sauce #2

Yield: 4 Servings

Measure 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

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, .

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