EGG FOO YUNG WITH MUSHROOM SAUCE

EGG FOO YUNG WITH MUSHROOM SAUCE
EGG FOO YUNG WITH MUSHROOM SAUCE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1

    GREEN ONION

  • 4

    EGGS, BEATEN

  • 3/4

    C MUNG BEAN SPROUTS

  • 3

    TB SOY SAUCE, DIVIDED

  • 2

    TB PEANUT OIL, DIVIDED

  • 2

    C SLICED FRESH MUSHROOMS

  • 4

    TSP CORNSTARCH

  • 1

    C CHICKEN OR BEEF BROTH

Directions

THINLY SLICE GREEN ONION. RESERVE 1 TB OF THE DARK GREEN TOP FOR GARNISH. STIR IN REMAINING ONION INTO EGG ALONG WITH BEAN SPROUTS AND 1 TB OF SOYSAUCE. HEAT 1 TB PEANUT OIL INA LARGE NONSTICK FRYING PAN OVER MEDIUM-HIGH HEAT UNTIL HOT. FOR EACH PANCAKE, DROP 1/4 C OF EGG MIXTURE INTO HOT OIL. COOK UNTIL BOTTOMS ARE SET, 1-2 MIN. TURN AND CONTINUE COOKING ANOTHER 102 MIN UNTIL COOKED THROUGH. TRANSFER TO A WARM SERVING PLATE. REPEAT WITH REMAINING EGG MIXTURE. HEAT THE LAST TB OF PEANUT OIL IN THE PAN AND COOK MUSHROOMS WITH REMAINING 2 TB OF SOY SAUCE UNTIL MUSHROOMS ARE SOFT, ABOUT 3 MIN. DISSOLVE CORNSTARCH IN BROTH, STIR INTO MUSHROOMS, AND COOK UNTIL THICKENED. TO SERVE, POUR SAUCE OVER EGG FOO YUNG PANCAKES. SPRINKLE WITH RESERVED ONION.

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