Description
These egg and bean sprout pancakes are cooked in peanut oil, and bathed in mushroom sauce.
Ingredients
- 1 large green onion
- 4 eggs, beaten
- ¾ cup bean sprouts
- 3 tablespoons soy sauce, divided
- 2 tablespoons peanut oil, divided
- 2 cups sliced fresh mushrooms
- 4 teaspoons cornstarch
- 1 cup chicken or beef broth
Instructions
- Thinly slice green onion
- and reserve 1 tablespoon of the top for garnish. Stir the remaining onion into the egg along with the bean sprouts and 1 tablespoon of soy sauce.
- Heat 1 tablespoon of peanut oil in a large nonstick skillet over medium-high heat until hot. For each pancake
- drop 1/4 cup of egg mixture into the hot oil. Cook until the bottoms are set
- 1 to 2 minutes
- then turn over and continue cooking for another 1 to 2 minutes until cooked through. Transfer to a warm serving plate while you make the remaining pancakes.
- Heat the remaining 1 tablespoon of peanut oil in the skillet and cook the mushrooms with the remaining 2 tablespoons of soy sauce until the mushrooms are soft
- about 3 minutes. Dissolve the cornstarch in the broth
- stir into the mushrooms
- and cook until thickened. To serve
- pour the sauce over the egg foo yung pancakes
- and sprinkle with the reserved onion.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 2