Best 2 Egg Foo Yung Sauce Recipes

EGG FOO YUNG WITH MUSHROOM SAUCE

Steps:

• Thinly slice green onion, and reserve 1 tablespoon of the top for garnish. Stir the remaining onion into the egg along with the bean sprouts and 1 tablespoon of soy sauce.
• Heat 1 tablespoon of peanut oil in a large nonstick skillet over medium-high heat until hot. For each pancake, drop 1/4 cup of egg mixture into the hot oil. Cook until the bottoms are set, 1 to 2 minutes, then turn over and continue cooking for another 1 to 2 minutes until cooked through. Transfer to a warm serving plate while you make the remaining pancakes.
• Heat the remaining 1 tablespoon of peanut oil in the skillet and cook the mushrooms with the remaining 2 tablespoons of soy sauce until the mushrooms are soft, about 3 minutes. Dissolve the cornstarch in the broth, stir into the mushrooms, and cook until thickened. To serve, pour the sauce over the egg foo yung pancakes, and sprinkle with the reserved onion.

EGG FOO YUNG SAUCE 1

Steps:

• Heat stock; then stir in salt and soy sauce.
• Meanwhile blend cornstarch and cold water to a paste.
• Then stir in to thicken.
• Spoon sauce over each omelet; or serve hot in a side dish as a dip.
• VARIATIONS--------.
• In step 1, add to the stock 1/4 teaspoon sugar, a dash of pepper, and either 1 Tablespoon peanut oil or a few drops of sesame oil.
• Or add 1 Tablespoon oyster sauce (omit the salt).
• Or add 1 Tablespoon catsup and/or 2 teaspoons sherry (increase soy sauce to 1 Tablespoon).
• Omit soy sauce in step 1, and add it instead to step 2, increasing it to 1 Tablespoon and blending it with the cornstarch.
• Also blend in 1 teaspoon molasses or dark corn syrup.
• Omit the water.