Egg Foo Young With Mushroom Sauce Recipes

EGG FOO YOUNG WITH MUSHROOM SAUCE

Steps:

• Preheat broiler; place rack in upper middle position.
• Heat 1 tablespoon oil in a 10-inch oven-safe skillet over medium-high. Add carrot and white parts of green onions; sauté 3 minutes. Add slaw, ginger, and garlic; cook 3 minutes, stirring occasionally. Add vinegar; cook 1 minute or until liquid evaporates.
• Combine 1 1/2 teaspoons tamari, 1/4 teaspoon pepper, and eggs in a bowl, stirring with a whisk. Add egg mixture to slaw mixture in pan, tilting pan to spread mixture evenly. Cook 3 to 4 minutes or until egg is set on the bottom. Place pan in oven; broil 2 minutes or until top is set and golden. Cut into quarters.
• Combine stock and flour in a bowl, stirring with a whisk. Heat remaining 1 tablespoon oil in a skillet over medium-high. Add mushrooms; cook 5 minutes or until browned. Add flour mixture; bring to a boil, and cook 1 minute or until mixture is slightly thickened. Stir in remaining 1 tablespoon tamari and 1/4 teaspoon pepper.
• Heat rice according to package directions; divide evenly among 4 plates. Top each serving with 1 wedge of the pancake and 1/4 cup mushroom mixture; top evenly with green parts of onions, remaining 1/4 teaspoon pepper, and sesame seeds.

EGG FOO YONG WITH SAUCE

Steps:

• In a small saucepan, combine the cornstarch, sugar and ginger. Stir in broth until smooth. Add soy sauce and sherry or apple juice. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from the heat; set aside., In a bowl, combine egg substitute and onions; let stand for 10 minutes. Add bean sprouts, water chestnuts, mushrooms, salt and Chinese five spice; mix well. , In a nonstick skillet, heat the oil. Drop batter by 1/4 cupfuls into oil. Cook until golden brown, about 2 to 2-1/2 minutes on each side. Serve with sauce.

EGG FOO YUNG (FOR 2) WITH ORIENTAL SAUCE

Steps:

• FOR OMELETS:.
• In a medium bowl, beat the eggs with water and soy sauce.
• Stir in bean sprouts, mushrooms and green onions; mix well.
• Spray an 8-inch non-stick skillet with cooking spray, and heat skillet over medium heat.
• Pour in approximately one fourth of the egg mixture.
• As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath.
• Cook until bottom is set and beginning to brown, and top is almost set, then slide onto a plate.
• Flip over (uncooked side down) back into skillet and cook until eggs are done in the middle, about 1-2 minute.
• Slide onto a serving plate, keeping warm.
• Repeat procedure to make 2-3 more omelettes, stacking them on serving plate when done.
• Cut omelets into wedges and serve with warm Oriental Sauce.
• FOR ORIENTAL SAUCE:.
• Combine all sauce ingredients in a small pan and heat to a boil, stirring constantly.
• Boil for 1 minute; serve hot.

EASY EGG FOO YUNG SAUCE

Steps:

• Heat chicken broth in a small pan.
• Mix cornstarch and water in a small bowl.
• Add soy sauce, sugar, and vinegar to the bowl and mix.
• Add bowl contents to pan and bring to a boil, then simmer until thickened.