Fast Egg Foo Yong

prep time:: 0 min

Serving size: 0

ingredients

Basic chinese sauce (see recipe)
2 tbsp sesame oil
1 tbsp soy sauce
4 C fresh mung bean sprouts (ab 1 lb)
4 scallions -- chopped
1/2 lb. mushrooms -- sliced
8 eggs
Freshly ground pepper to taste
Oil for frying

directions

Prepare the basic chinese sauce, up to the point before heating it, and set it aside. Heat the oil and soy sauce in a large skillet or wok. Add sprouts, scallions, and mushrooms and fry over moderate heat until they are all slightly wilted. Remove from heat. Beat 2 eggs in small bowl. Grind in a little pepper and stir in 1/4 of fried vegetables. Heat just enough oil to coat bottom of a 6 or 7 in. Non-stick skillet. When the oil is hot enough to make a drop of oil sizzle add egg mixture, cover, and cook over moderate heat until the bottom is nicely browned and the eggs are fairly set on top. Flip and brown other side uncovered. Repeat process three more times with rest of eggs and vegetables (2 eggs, 1/4 vegetables each time). Keep pancakes hot while others cook. While last pancake is cooking finish preparing sauce. Serve right away, covering each pancake with generous portion of the sauce.

Source: Henry Westbrook