Egg Foo Yung Sauce 2 Recipe
🕒 Prep Time: 10 minutes
🍳 Cook Time: 5 minutes
🕒 Total Time: 15 minutes
🥢 Recipe Category: Sauces
🔍 Keywords: Chinese, Asian, < 15 Mins, Stove Top
Description:
This delightful sauce recipe is sourced from ‘The Thousand Recipe Chinese Cookbook’ by Gloria Bley Miller, fulfilling the request of a dedicated Zaar member. It perfectly complements Egg Foo Yung, adding a burst of flavor to the dish.
Ingredients:
- 2 green peas
- 2 bamboo shoot
- 1/2 leek
- 1/2 soy sauce
- 1 dried mushroom (soaked)
- 1 cornstarch
- 2 cold water
Nutritional Information (Per Serving):
- Calories: 31.9
- Fat Content: 1.8g
- Saturated Fat Content: 0.2g
- Cholesterol Content: 0mg
- Sodium Content: 253.2mg
- Carbohydrate Content: 3.4g
- Fiber Content: 0.6g
- Sugar Content: 0.9g
- Protein Content: 1g
Recipe Instructions:
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Soak dried mushrooms.
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Shell and parboil peas.
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Shred bamboo shoots, leek, and soaked mushrooms.
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Heat oil in a skillet or wok over medium-high heat.
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Add shredded vegetables and stir-fry for about 2 minutes, until they start to soften.
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Add stock, soy sauce, and parboiled peas; heat quickly until heated through.
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Meanwhile, in a separate bowl, blend cornstarch and cold water to form a smooth paste.
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Stir the cornstarch paste into the skillet or wok to thicken the sauce.
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Pour the sauce over prepared omelets and serve immediately.
Note:
This sauce is ideally served with simple Egg Foo Yung, rather than the more complex subgum variety. Enjoy the burst of authentic Chinese flavors with this easy-to-make sauce recipe! 🥢🥢🥢
