Egg Foo Yung with Mushroom Sauce

Recipe View 5 mins Prepare the Egg Mixture: Thinly slice the green onion, reserving 1 tablespoon of the green tops for garnish. In a mixing bowl, gently combine the beaten eggs, bean sprouts, and the sliced green onion (excluding the reserved garnish) with 1 tablespoon of soy sauce. (Prep time: 5 minutes)

Recipe View 7 hrs Cook the Egg Foo Yung: Heat 1 tablespoon of peanut oil in a large nonstick skillet or wok over medium-high heat until shimmering. For each pancake, carefully drop ¼ cup of the egg mixture into the hot oil, ensuring not to overcrowd the pan. Cook until the bottoms are golden brown and set, approximately 1-2 minutes. Gently flip and continue cooking for another 1-2 minutes, or until cooked through and lightly browned. Transfer the cooked pancakes to a warm serving plate. Repeat with the remaining egg mixture, adding more oil to the pan as needed. (Cook time per batch: 5-7 minutes)

Recipe View 9 hrs Prepare the Mushroom Sauce: Heat the remaining 1 tablespoon of peanut oil in the same skillet or wok. Add the sliced mushrooms and cook with the remaining 2 tablespoons of soy sauce, stirring frequently, until the mushrooms are softened and have released their juices, about 3-5 minutes. In a small bowl, dissolve the cornstarch in the chicken or beef broth until smooth. Pour the cornstarch slurry into the skillet with the mushrooms and cook, stirring constantly, until the sauce thickens to your desired consistency, about 1-2 minutes. (Sauce Prep & Cook time: 8-10 minutes)

Recipe View 2 hrs Assemble and Serve: Generously pour the mushroom sauce over the egg foo yung pancakes. Garnish with the reserved sliced green onion tops. Serve immediately and enjoy! (Assembly time: 2 minutes)