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Title: Egg Foo Young Sauce #2
Yield: 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 , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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