How To Cook Egg Foo Yong!

Prep time: 20 minutes Cooking time: 20 minutes Yields: 6 large torta/pancakes 12 oz beansprouts 1 1/2 cups chopped cabbage 1 cup water 1 small zucchini, grated and water squzeed off zucchini 1 cup chopped green onions/scallions 1 package extra firm tofu, liquid squeezed off and crumbled. 3 tbsp sesame oil 2 tsp ground pepper 2 tsp salt 1 tsp sugar 1/2 cup all purpose flour 5 eggs beaten Sauce: 3 cups chicken stock 1/4 cup oyster sauce 2 tbsp soy sauce ground pepper 3 tbsp cornstarch dissolved in 1/4 cup water - Place bean sprouts and cabbage in two separate bowls. Pour 1/2 cup water in each bowl with bean sprouts and cabbage. Place in microwave on high and cook for 2 minutes. REmove the water, squeeze water from the vegetables and cool down. Combine all the vegetables in a bowl with all the ingredients. The consistency has to be a pancake batter. Pre heat enough cooking oil in. a wok to about 350 F. Ladle a good amount of the batter and fry until brown - 2 to 2 1/2 minutes on one side. Turn it over and cook for another 2 to 3 minutes. Sauce: Combine stock,oyster sauce, soy and ground pepper. Bring to a boil. Slowly add cornstarch and keep whisking until sauce is thick, Drizzle sauce on top of the pancakes. Serve right away with steamed rice. #eggfooyong #asiandishes #chinesefood #ronbilaro #chefronbilaro #omelette