Vegetarian egg fu yung

Vegetarian egg fu yung

By
From
Encyclopedia of Food and Cookery
Serves
2-4

Ingredients

Quantity Ingredient
4 dried chinese mushrooms
4 eggs, lightly beaten
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
2 spring onions, finely chopped
6 water chestnuts, chopped
90g fresh bean sprouts
1 teaspoon light soy sauce
1 tablespoon peanut oil
spring onions, sliced, to garnish

Method

  1. Soak mushrooms in hot water for 30 minutes; squeeze out excess water and discard stems. Chop mushroom caps. Season eggs with salt and pepper and stir in mushrooms and remaining ingredients except oil. Heat a wok or frying pan, add 1 teaspoon oil and swirl to coat bottom of pan. Pour in about one-third of egg mixture and cook over medium heat until lightly browned underneath. Turn and cook until other side is set. Keep warm.
  2. Repeat with remaining mixture to make 2 more omelettes. Stack omelettes on top of each other, garnish with sliced spring onions and serve with sweet and sour sauce if liked.
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