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EGG FOO YUNG WITH MUSHROOM SAUCE

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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

Details

Servings 2

Preparation

Step 1

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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