Egg Foo Yung (For 2) With Oriental Sauce

Ingredients

Egg Foo Yung Omelets

• 4 eggs
• 3 tablespoons water
• 1 tablespoon soy sauce
• 1 cup fresh bean sprout
• 1/2 cup fresh mushrooms, sliced or 1 (8 ounce) can mushrooms, chopped
• 2-4 green onions, thinly sliced
• cooking spray

Oriental Sauce

• 2 teaspoons cornstarch
• 1/2 cup beef broth
• 1 tablespoon soy sauce

Directions

1. 1

   FOR OMELETS:.

2. 2

   In a medium bowl, beat the eggs with water and soy sauce.

3. 3

   Stir in bean sprouts, mushrooms and green onions; mix well.

4. 4

   Spray an 8-inch non-stick skillet with cooking spray, and heat skillet over medium heat.

5. 5

   Pour in approximately one fourth of the egg mixture.

6. 6

   As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath.

7. 7

   Cook until bottom is set and beginning to brown, and top is almost set, then slide onto a plate.

8. 8

   Flip over (uncooked side down) back into skillet and cook until eggs are done in the middle, about 1-2 minute.

9. 9

   Slide onto a serving plate, keeping warm.

10. 10

    Repeat procedure to make 2-3 more omelettes, stacking them on serving plate when done.

11. 11

    Cut omelets into wedges and serve with warm Oriental Sauce.

12. 12

    FOR ORIENTAL SAUCE:.

13. 13

    Combine all sauce ingredients in a small pan and heat to a boil, stirring constantly.

14. 14

    Boil for 1 minute; serve hot.