Egg Foo Yuong Recipe : Food Network Kitchens : Food Network

Ingredients

  • 2 tablespoons
  • 6 ounces
  • 1 ½ teaspoons
  • 1 cup low-sodium
  • 3 ½ teaspoons soy sauce
  • 1 tablespoon
  • ½ medium
  • + 5 more ingredients
    • 6 ounces
    • ½ cup frozen peas, thawed
    • 1 bunch scallions, thinly sliced
    • 6 large eggs, beaten
    • 1 teaspoon toasted

Heat 1 tablespoon vegetable oil in a skillet over high heat. Add the mushrooms and 1/2 teaspoon sugar and saute until golden, 3 minutes. Add the broth and 2 teaspoons soy sauce. Mix the cornstarch with 1/4 cup water; stir into the skillet and boil until thickened, 2 minutes. Heat 1 tablespoon ve...

View full recipe at SpringPad

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