Veggie Egg Foo Young

In this Chinese version of an omelet, the fillings are mixed with the egg prior to cooking, not added in the pan.

Ingredients

2red bell pepper

1cup mung bean sprouts

6eggs

14teaspoon salt

1ya teaspoon pepper

1teaspoon Chinese rice wine or dry sherry

12teaspoon sugar

4mushrooms, thinly sliced

1green onion, thinly sliced

1cube fermented bean curd, mashed

2-4tablespoons oil

1. Remove the seeds from the red pepper and cut into chunks. Blanch the bean sprouts by plunging them briefly into boiling water, and drain.

2. Lightly beat the eggs. Stir in the salt, pepper, rice wine, and sugar. Add the vegetables and mashed bean curd. Mix well.

3. Add 2 tablespoons oil to a preheated wok or skillet. When the oil is hot, add a quarter of theegg mixture. Cook until the bottom is cooked, then turn the omelet over and cook the other side. Con tinue with the remainder of the mixture, making 4 omelets. Serve with an egg foo yung sauce or soy sauce.

qingquang

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