Egg Foo Yung with Mushroom Sauce So Tasty

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Egg Foo Yung with Mushroom Sauce

"These egg and bean sprout pancakes are cooked in peanut oil, and bathed in mushroom sauce."

Ingredients :

1 huge green onion
4 eggs, crushed
3/4 cup bean sprouts
3 tablespoons soy sauce, divided
2 tablespoons peanut oil, divided
2 cups sliced sparkling mushrooms
4 teaspoons cornstarch
1 cup fowl or beef broth

Instructions :

Prep : 10M	Cook : 2M	Ready in : 30M

Thinly slice green onion, and reserve 1 tablespoon of the top for garnish. Stir the last onion into the egg at the side of the bean sprouts and 1 tablespoon of soy sauce.
Heat 1 tablespoon of peanut oil in a huge nonstick skillet over medium-excessive warmth until hot. For every pancake, drop 1/four cup of egg aggregate into the new oil. Cook till the bottoms are set, 1 to 2 minutes, then turn over and preserve cooking for another 1 to two minutes till cooked through. Transfer to a heat serving plate whilst you are making the last pancakes.
Heat the closing 1 tablespoon of peanut oil in the skillet and cook dinner the mushrooms with the remaining 2 tablespoons of soy sauce until the mushrooms are gentle, about 3 minutes. Dissolve the cornstarch inside the broth, stir into the mushrooms, and cook dinner until thickened. To serve, pour the sauce over the egg foo yung pancakes, and sprinkle with the reserved onion.

Notes :

Reynolds® Aluminum foil can be used to hold food moist, prepare dinner it evenly, and make clean-up easier.

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