Egg Foo Yuong

• 2 tablespoons vegetable oil, plus more for frying
• 6 ounces white mushrooms, trimmed and sliced
• 1 1/2 teaspoons sugar
• 1 cup low-sodium chicken broth
• 3 1/2 teaspoons soy sauce
• 1 tablespoon cornstarch
• 1/2 medium onion, thinly sliced
• 6 ounces Canadian bacon, diced
• 1/2 cup frozen peas, thawed
• 1 bunch scallions, thinly sliced
• 6 large eggs, beaten
• 1 teaspoon toasted sesame oil

1. Heat 1 tablespoon vegetable oil in a skillet over high heat.
2. Add the mushrooms and 1/2 teaspoon sugar and saute until golden, 3 minutes.
3. Add the broth and 2 teaspoons soy sauce.
4. Mix the cornstarch with 1/4 cup water; stir into the skillet and boil until thickened, 2 minutes.
5. Heat 1 tablespoon vegetable oil in another skillet over high heat.
6. Add the onion and the remaining 1 teaspoon sugar and cook until tender, 4 minutes.
7. Add the bacon and cook 2 minutes.
8. Add the peas, half of the scallions and the remaining 1 1/2 teaspoons soy sauce; cook 1 more minute.
9. Transfer to a bowl and combine with the beaten eggs.
10. Wipe out the skillet.
11. Return to high heat and add 1/4 inch of vegetable oil.
12. Add one-fourth of the egg mixture; spoon some of the hot oil on top and cook until puffy, 1 to 2 minutes.
13. Flip and cook 1 minute, then drain on paper towels.
14. Repeat to make 3 more omelets.
15. Add the sesame oil to the mushroom gravy and pour over the omelets.
16. Garnish with the remaining scallions.
17. Photograph by Antonis Achilleos

vegetable oil, white mushrooms, sugar, chicken broth, soy sauce, cornstarch, onion, bacon, frozen peas, scallions, eggs, sesame oil

Taken from www.foodnetwork.com/recipes/food-network-kitchens/egg-foo-yong-recipe.html (may not work)