Name: Egg Foo Young Sauce #2
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

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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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