- 6 fresh mushrooms
- 1/2 cup mung bean sprouts
- 1/4 to 1/2 cup shredded Napa cabbage, as needed
- 3 Chinese sausages (lop cheong)
- 5 eggs
- 1 teaspoon salt
- freshly ground black pepper, to taste
- 2 to 3 teaspoons Chinese rice wine or dry sherry
- 1/4 cup peeled and chopped onion
- 2 green onions, chopped
- 3 tablespoons canola, corn, or peanut oil
- Extra soy sauce or salt, to taste
- Egg Foo Yung Sauce:
- 1/2 cup low sodium chicken broth
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- a few drops sesame oil
- Freshly ground black or white pepper to taste, optional
- 1 teaspoon cornstarch dissolved in 4 teaspoons water
Wipe the mushrooms with a damp cloth and slice. Rinse the mung bean sprouts and shred the cabbage. If desired, you can blanch the vegetables so they will be more tender - just be sure to drain them thoroughly. Chop the sausage on the diagonal into 1/4-inch pieces
Lightly beat the eggs with the salt, freshly ground black pepper and the rice wine or sherry.
Heat the oil in a wok or frying pan over medium heat. When the oil is hot, add the onion and sausage. Stir-fry for 2 minutes, then remove from the pan. Add 1 tablespoon oil, and stir-fry the mushrooms until they are browned. Remove from the pan.
Add the cooked sausage, onion and mushrooms to the egg, along with the other vegetables.
Add 2 tablespoons oil to the pan. When the oil is hot, add the egg mixture. Cook until golden brown, then turn over and cook the other side. Serve hot with the sauce poured over top.
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