Chilli-Zucchini Egg Foo Yung

• 1 cup Chicken Stock
• 13 cups Oyster Sauce
• 1 Tablespoon Cornstarch (Cornflour In Aus/NZ)
• 1/4 cups Mushrooms (optional), Finely Chopped
• 8 whole Eggs, Lighty Whisked
• 13 cups Cold Water
• 2 whole Zucchini, Trimmed And Finely Chopped
• 1 whole Fresh Long Red Chili, Finely Chopped
• 3 whole Shallots Or Green Onions, Trimmed And Finely Chopped
• 1 Tablespoon Peanut Oil
• 2- 1/2 cups Bean Sprouts, Trimmed

1. 1.
2. Combine the chicken stock, oyster sauce, and cornstarch in a small saucepan over high heat.
3. Bring to a boil, stirring often.
4. Add in the mushrooms.
5. Let simmer for 3 minutes or until thickened.
6. 2.
7. Combine the eggs, water, zucchini, chilli and two-thirds of the green onions in a large mixing bowl.
8. 3.
9. Heat 1 teaspoon of the peanut oil in a 12-inch (30 cm) nonstick fry pan over medium-high heat.
10. Add one-quarter of the egg mixture, tilting the pan to cover the base.
11. Top with one-quarter of the bean sprouts, flatten slightly.
12. 4.
13. Cook for 2-3 minutes or until just set, then fold in half and let cook another 1-2 minutes.
14. Transfer to a plate and cover with foil to keep warm.
15. 5.
16. Repeat steps 3 and 4 until all ingredients are used.
17. 6.
18. Divide the omelets and drizzle with the sauce, then top with remaining green onions.

chicken, oyster sauce, cornstarch, mushrooms, eggs, water, zucchini, red chili, shallots, peanut oil, sprouts

Taken from tastykitchen.com/recipes/main-courses/chilli-zucchini-egg-foo-yung/ (may not work)