Egg Foo Yung
Egg Foo Yung
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4 - egg
3 tbsp - water
15 ml - soy sauce
250 ml - bean sprouts
125 ml - sliced fresh mushrooms
2 - green onions, thinly sliced
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.
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