Ingredients

• 4 - egg
• 3 tbsp - water
• 15 ml - soy sauce
• 250 ml - bean sprouts
• 125 ml - sliced fresh mushrooms
• 2 - green onions, thinly sliced
• Cooking spray
• Warm oriental sauce

How to Make Egg Foo Yung

• Beat eggs with water and soy sauce. Stir in bean sprouts, mushrooms and green onions; mix well.
• Spray an 8-inch (20 cm) non-stick skillet with cooking spray.
• Heat skillet over medium heat.
• Pour in one third of egg mixture.
• As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath.
• Cook until bottom is set and top is almost set.
• Slide onto a plate. Invert back into skillet and cook completely for about 1 minute.
• Slide on to a warm plate.
• Repeat procedure to make 2 more omelettes, stacking them.
• Cut into wedges and serve with warm oriental sauce.
• Oriental Sauce: Heat together 2 tsp (10 ml) cornstarch, 1/2 cup (125 ml) beef broth and 1 tbsp (15 ml) soy sauce, stirring constantly; boil for 1 minute.