Questions of the week recipe here Asparagus Foo Yung

[Guest guest]

This is my favorite spring-summer veg.

 

Asparagus Foo Yung

 

2 tablespoons vegetable oil, preferably peanut

1 lb. fresh asparagus, cut in 2 " lengths

4 green onions, sliced

2 cups mushrooms, sliced

2 cups bean sprouts

6 large eggs (or 12 egg whites)

1 tablespoon soy sauce

2 teaspoons rice wine

1/2 teaspoon salt

1/2 teaspoon sugar

 

In 2 tablespoons 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.

 

 

 

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