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CATEGORY CUISINE TAG YIELD
Chinese Sauce 4 Servings

INGREDIENTS

2 Dried black mushrooms
2 tb Green peas
1/2 c Bamboo shoots
1/2 Leek stalk
1 tb Oil
1 c Stock
2 tb Soy sauce
1 tb Cornstarch
2 tb Water

INSTRUCTIONS

1. Soak dried mushrooms. Shell and parboil peas.
2. Shred bamboo shoots, leek and soaked mushrooms.
3. Heat oil. Add shredded vegetables and stir-fry about 2 minutes.
4. Add stock, soy sauce and peas; heat quickly.
5. Meanwhile blend cornstarch and cold water to a paste; then stir in to
thicken. Pour sauce over omelets and serve.
NOTE: This sauce is best with simple egg foo yung, not the complex subgum
variety.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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