EGG FOO YUNG WITH MUSHROOM SAUCE
By á-6145
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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