Ingredients: |
Ingredients: 6 mushrooms
½ cup mung bean sprouts
¼ to ½ cup Napa cabbage (shredded)
5 large eggs
1 tsp. salt
Freshly ground black pepper (to taste)
2 to 3 tsp. Chinese rice wine (or dry sherry)
3 tbsp. canola (or corn or peanut oil)
¼ cup onion, peeled and chopped
2 green onions, chopped
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Directions: |
Directions:Wash and slice the mushrooms. Rinse the mung bean sprouts and shred the cabbage.
If desired, you can blanch the vegetables so they will be more tender — just be sure to drain them thoroughly.
In a medium bowl, lightly beat the eggs with the salt, freshly ground black pepper, and the rice wine (or sherry) and reserve.
Heat 1 tbsp. oil in a wok or frying pan over medium heat. When the oil is hot, add the onion. Stir fry for 2 minutes, then remove from the pan with a slotted spoon and reserve.
Add 1 more tbsp. of oil, and stir-fry the reserved mushrooms until they're browned. Remove from the pan and reserve.
Add the cooked onion and mushrooms to the reserved egg mixture, along with the mung bean sprouts and cabbage.
Add the remaining 1 tbsp. of oil to the pan. When the oil is hot, add the egg mixture. Cook until golden brown on the bottom, then turn over and cook the other side until golden brown.
Serve hot with the warmed sauce poured over the top.
Accompany with steamed rice, if desired, and more Asian vegetables like stir-fried pea pods.
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Directions: |
Directions:To make the egg foo yung sauce, bring the chicken broth to a boil over medium heat. Stir in the soy sauce, rice wine (or sherry), sesame oil, and pepper to taste. Turn up the heat slightly and add the dissolved cornstarch-water mixture, stirring quickly to thicken.
Move the saucepan to another burner and keep warm on low heat while preparing the egg foo yung omelet. |
This recipe for Homemade Egg Foo Yung is from