Difference between revisions of "Mushroom Egg Foo Yong"
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It was utterly delicious and I'm going to be adding it to my regular repertoire, so thanks IC:SA for inspiring me to create something yummy! | It was utterly delicious and I'm going to be adding it to my regular repertoire, so thanks IC:SA for inspiring me to create something yummy! | ||
| − | [[Category:Pfil's Recipes]][[Category:Eggs]][[Category: | + | [[Category:Pfil's Recipes]][[Category:Eggs]][[Category:Mushroom]][[Category:Iron Chef SA 001:Eggs]] |
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Revision as of 20:55, 8 January 2008
Submitted by Pfil
Ingredients
And so my pitiful entry begins with my mise en place.
For the sauce:
- chicken stock
- sugar
- vinegar
- soy sauce
- cornstarch in water
For the egg foo yong:
- minced water chestnuts
- chopped scallions
- bamboo shoots
- sliced mushrooms that had been lightly sweated in some chili oil
I couldn't find any fresh bean sprouts so I'm using cooked rice noodles instead. Just as tasty.
Preparation
Time to crack open some eggs.
And dump all the veggies into it and add a splash of soy sauce (photo was taken before soy sauce was remembered)
Ladle some of the eggy goodness into a medium-hot pan and fry until golden.
Whoop! Gotta make the sauce! I don't have many photos because sauce making makes me wish I had three arms at the best of times. Here's an artsy shot of sugar going into it and the final result in a bowl.
At last the egg foo yong makes it to the plate.
It was utterly delicious and I'm going to be adding it to my regular repertoire, so thanks IC:SA for inspiring me to create something yummy!
