Egg Foo Yung (For 2) With Oriental Sauce
Per serving
From Alberta Egg Producers website. This tastes a lot like our favorite Chinese restaurant's Egg Foo Yung, so I was thrilled to find out how easy it is to make at home! I usually double the amount of sauce, and I like to add a touch of oyster sauce to the sauce sometimes, too. For a complete Chinese experience, we usually eat this with Recipe #228704.
Ingredients
2 serv.Step-by-step instructions
- 1
In a medium bowl, beat the eggs with water and soy sauce.
- 2
Stir in bean sprouts, mushrooms and green onions; mix well.
- 3
Spray an 8-inch non-stick skillet with cooking spray, and heat skillet over medium heat.
- 4
Pour in approximately one fourth of the egg mixture.
- 5
As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath.
- 6
Cook until bottom is set and beginning to brown, and top is almost set, then slide onto a plate.
- 7
Flip over (uncooked side down) back into skillet and cook until eggs are done in the middle, about 1-2 minute.
- 8
Slide onto a serving plate, keeping warm.
- 9
Repeat procedure to make 2-3 more omelettes, stacking them on serving plate when done.
- 10
Cut omelets into wedges and serve with warm Oriental Sauce.
- 11
Combine all sauce ingredients in a small pan and heat to a boil, stirring constantly.
- 12
Boil for 1 minute; serve hot.
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