Egg Foo Yung (For 2) With Oriental Sauce - cooking recipe

Ingredients

Egg Foo Yung Omelets
4 eggs
3 tablespoons water
1 tablespoon soy sauce
1 cup fresh bean sprout
1 cup fresh mushrooms, sliced or (8 ounce) can mushrooms, chopped
2 -4 green onions, thinly sliced
cooking spray
Oriental Sauce
2 teaspoons cornstarch
1/2 cup beef broth
1 tablespoon soy sauce

Preparation

FOR OMELETS:
In a medium bowl, beat the eggs with water and soy sauce.
Stir in bean sprouts, mushrooms and green onions; mix well.
Spray an 8-inch non-stick skillet with cooking spray, and heat skillet over medium heat.
Pour in approximately one fourth of the egg mixture.
As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath.
Cook until bottom is set and beginning to brown, and top is almost set, then slide onto a plate.
Flip over (uncooked side down) back into skillet and cook until eggs are done in the middle, about 1-2 minute.
Slide onto a serving plate, keeping warm.
Repeat procedure to make 2-3 more omelettes, stacking them on serving plate when done.
Cut omelets into wedges and serve with warm Oriental Sauce.
FOR ORIENTAL SAUCE:
Combine all sauce ingredients in a small pan and heat to a boil, stirring constantly.
Boil for 1 minute; serve hot.