Asparagus Foo Yung
- 2 Tbsp vegetable oil, preferably peanut
- 1 lbs fresh asparagus, cut in 2-inch lengths
- 4 green onions, sliced
- 2 cups mushrooms, sliced bean sproutsp
- 6 Large Chino Valley fresh eggs
- 1 Tbsp soy sauce
- 2 tsp rice wine
- 1/2 tsp salt
- 1/2 tsp granulated sugar
In 2 Tbsp oil, stir-fry asparagus and green onion for about 4 minutes. Add mushrooms and cook another minute. Add sprouts and cook 30 seconds.
Remove vegetable mixture from pan. In bowl mix together, eggs, soy sauce, rice wine, salt and sugar. Divide egg mixture in half and pour into pan. Add half the vegetable mixture.
Cook until bottom is lightly browned. Turn and cook other side for about 1 minute.
This makes one large foo yung. Repeat with second half of mixture.Makes 6
Submitted by: Recipe Group Member
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