Egg Foo Yung Sauce 2

• 2 dried black mushrooms
• 2 tablespoons green peas
• 12 cup bamboo shoot
• 12 stalk leek
• 1 tablespoon oil
• 1 cup stock
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons water

1. Soak dried mushrooms.
2. Shell and parboil peas.
3. Shred bamboo shoots, leak, and soaked mushrooms.
4. Heat oil.
5. Add shredded vegetables and stir fry about 2 minutes.
6. Add Stock, soy sauce, and peas; heat quickly.
7. Meanwhile, blend cornstarch and cold water to a paste; then stir in to thicken.
8. Pour sauce over omelets and serve.
9. NOTE: This sauce is best served with simple Egg Foo Yung, not the complex subgum variety.

black mushrooms, green peas, bamboo shoot, stalk, oil, stock, soy sauce, cornstarch, water

Taken from www.food.com/recipe/egg-foo-yung-sauce-2-20716 (may not work)