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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This recipe comes from 'The Thousand Recipe Chinese Cookbook' by Gloria Bley Miller at the request of a Zaar member. Ingredients:
2 dried black mushrooms |
2 tablespoons green peas |
1/2 cup bamboo shoot |
1/2 stalk leek |
1 tablespoon oil |
1 cup stock |
2 tablespoons soy sauce |
1 tablespoon cornstarch |
2 tablespoons water |
Directions:
1. Soak dried mushrooms.
2. Shell and parboil peas.
3. Shred bamboo shoots, leak, and soaked mushrooms.
4. Heat oil.
5. Add shredded vegetables and stir fry about 2 minutes.
6. Add Stock, soy sauce, and peas; heat quickly.
7. Meanwhile, blend cornstarch and cold water to a paste; then stir in to thicken.
8. Pour sauce over omelets and serve.
9. NOTE: This sauce is best served with simple Egg Foo Yung, not the complex subgum variety.
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