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

It is not easy to get the law killed. Something of a legal disposition remains even in the believer while he is in this world. Many a stroke does self and self-righteousness get, but still it revives again. If he were wholly dead to the law, he would be wholly dead to sin. But so far as the law lives, sin lives. They that think they know the gospel well enough betray their ignorance. No man can be too evangelical [gospel-centered]. It will take all his life-time to get a legal temper destroyed.

Ralph Erskine

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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