Ingredients
- 6 large eggs
- 6 ounces fresh bean sprouts
- 1/2 cup finely chopped onion
- 1/2 teaspoon garlic powder
- 1/2 cup chopped mushrooms
- 3/4 cup cooked shrimp chopped
- 1 tablespoon vegetable oil
- 2 tablespoons cornstarch
- 2 3/4 cups chicken broth
- 1 tablespoon granulated sugar
- 2 tablespoons Chinese cooking wine
- 1 1/2 tablespoons soy sauce
- Green onions sliced for garnish
Instructions
- In a large bowl, beat the eggs. Add the bean sprouts, onion, garlic powder, mushrooms, and shrimp.
- Heat oil in a skillet over medium heat. Pour a quarter of the egg mixture into the skillet, forming a small pancake shape. Cook for about 3-4 minutes on each side until golden and firm. Repeat with the remaining egg mixture.
- Separately, mix cornstarch with a small amount of chicken broth to make a slurry. Heat the remaining broth in a saucepan with the sugar, cooking wine, and soy sauce.
- Gradually whisk in the slurry and simmer until the sauce thickens.
- Place egg foo young on a plate, pour the sauce over the omelettes, and garnish with green onions.
