Egg Foo Yung Sauce Ii
chinese, sauces
2 black mushrooms, dried
2 tablespoon green peas
1/2 cup bamboo shoots
1/2 leek stalk
1 tablespoon oil
1 cup stock
2 tablespoon soy sauce
1 tablespoon cornstarch
2 tablespoon water
Soak dried mushrooms. Shell and parboil peas. Shred bamboo shoots, leek and soaked mushrooms. Heat oil. Add shredded vegetables and stir-fry about 2 minutes. Add stock (poultry, beef, pork, fish, or vegetable), soy sauce and peas; heat quickly. Meanwhile blend cornstarch and cold water to a paste; then stir into sauce to thicken. Pour sauce over omelet and serve.
Source: The Thousand Recipe Chinese Cookbook by Gloria Bley Miller
From: Charles Hareford Date: 03 Jan 97 National Cooking Echo Ä
Yield: 8 servings