Favorite Menu Egg Foo Yung for Two :: So Tasty

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Egg Foo Yung for Two

"Delicious authentically flavored egg foo yung. I used Rachael Ray's foo yung sauce, but any gravy flavored with a chunk of oyster sauce and soy sauce will do. My husband says this is the quality he's had anywhere."

Ingredients :

three extra large eggs
2 teaspoons soy sauce
1 teaspoon oyster sauce
half teaspoon sesame oil
3 tablespoons vegetable oil
6 slices clean ginger
1 large clove garlic, smashed
1 cup sparkling bean sprouts
half cup chopped roast beef loin
1/2 cup chopped cooked bird breast
1/four cup chopped mushrooms
1/4 cup chopped inexperienced onions

Instructions :

Prep : 20M	Cook : 2M	Ready in : 30M

Whisk eggs, soy sauce, oyster sauce, and sesame oil together in a pitcher measuring cup. Add enough water to make 1 cup; whisk till blended.
Heat vegetable oil in an eleven-inch nonstick omelet pan over medium-high heat. Cook and stir ginger and garlic until browned, 1 to 2 minutes. Discard ginger and garlic.
Cook and stir bean sprouts, beef loin, bird breast, mushrooms, and inexperienced onions within the same skillet till heated through, approximately 2 minutes. Transfer to a bowl.
Reheat skillet over medium-excessive warmness. Pour in half of cup egg combination, tilting skillet to coat the lowest. Cook for 30 seconds. Spread 1/2 of the bean sprout aggregate over one facet of the egg layer. Reduce warmness to low; cook till eggs are set, 3 to 5 mins. Fold over omelet and slide onto a plate.
Repeat with last 1/2 cup egg aggregate and bean sprout combination to make 2nd omelet.

Notes :

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