Meals Matter

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Contributed By: kaywinnet
Madhur Jaffrey's World of the East Vegetarian Cookbook

Ingredients

Egg Fu Yung:

4 Large eggs

2 Sliced scallions

3/4 cup Mung-bean sprouts

1/8 tsp Salt

Pepper to taste

Meat as desired (shrimp, chicken, etc)

Sauce:

1/2 cup Peas

1 1/4 cup Stock (vegetable or other)

2 1/2 tsp Corn starch

3/4 tsp Marmite

1 tbsp Shaohsing wine

Salt and pepper

5 Mushrooms

Preparation

Egg Fu Yung:

1. Beat eggs and add scallions, sprouts, salt and pepper.

2. Heat 4 Tbsp oil in pan, pour in egg mixture

3. With spatula, fold over sides as they firm until the egg cake is about 6 inches. Cook until brown.

4. Add sauce and meat at will.

Egg Fu Yung Sauce:

1. Cook peas in 2 cups boiling water for 2-5 minutes until cooked. Drain and rinse.

2. Mix corn starch with only 1/4 cup of vegetable stock. Add Marmite, wine, salt, and pepper.

3. Heat oil and stir fry mushrooms. Pour in mixture and the remainder of the vegetable stock.

4. Simmer to keep warm until ready to serve over Egg Fu Yung.

Serves 2-4

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