Cantonese Egg Foo Yung

Pancakes
3 oz oyster mushrooms
1 cup finely diced Bok Choy stalks
1 sweet red pepper, diced finely
1/2 cup onion chopped
3 T vegetable oil
4 large eggs
1 T dry sherry or dry vermouth


Sauce
1 cup chicken broth
1 T each soy sauce and chili sauce
hot red pepper sauce to taste
1 T cornstarch
Combine all the sauce ingredients in a saucepan, except 1/2 c chicken broth and cornstarch.

Heat.

Mix cornstarch and 1/2 cup broth and add to sauce pan and heat and stir until thickened.

Place oil in a saute pan and saute the veggies until soft.

Remove from heat.

Place eggs in a bowl and add sherry or vermouth.  Mix but do not beat.


Add cooled vegetables.


Heat 1 T of oil in a pan, when hot, ladle egg/veggie mixture into pancake sized rounds and cook on medium heat.  Turn and cook until brown on both sides.


Plate and dress with sauce.


Enjoy!


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