Egg foo yong with crab meat

3 servings

Ingredients

Quantity Ingredient
1 tablespoon Oil
½ cup Trimmed mushrooms diced
3 Large eggs
1 cup Chicken broth
1 tablespoon Soy sauce
½ teaspoon Sugar
½ pounds Crab flaked
½ cup Bean sprouts
2 tablespoons Oil
1 tablespoon Cornstarch in 2T water
½ cup Cooked green peas

Directions

FOO YONG SAUCE

Heat 1 T oil in wok. Add mushrooms and stir fry 1 minute. Set aside.

Break eggs in bowl, beating well. Add mushrooms, crag and bean sprouts. Add 1 t oil to wok, heat well and pour in ¼ cup of egg mixture. Cook without stirring for 1 minute or until lightly browned on underside. Turn and cook other side. Transfer to warm serving platter. Cook remaining small omelets in same manner, adding a bit of oil each time. Add sauce over eggs just prior to serving.

Sauce: Combine broth, soy sauce, sugar and dissolved cornstarch in a small saucepan. Stir over low heat until thickened. Stir in peas just before serving.

Submitted By CRAIG SCHROEDER On 10-30-95

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