| 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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