Tomato Egg Fu Yung
(updated on Feb 13, 2008)
This quick, easy and unusual recipe is a perfect partner for grilled meats, or as a light meal with a salad.
3 Tbsp vegetable oil, divided1 Cup fresh mushrooms, chopped
¼ Cup onion, finely chopped
4 Eggs, beaten
2 Cups bean sprouts
1 Cup Ontario greenhouse tomato, diced
1 Tbsp fresh parsley, chopped
¼ Tsp salt
In a large nonstick skillet, heat 1 tbsp of the oil. Sauté mushrooms and onion on medium high heat until tender and liquid has evaporated. Remove from pan and let cool.
In a bowl, combine eggs, bean sprouts, tomatoes, parsley and salt. Stir into cooked, cooled vegetables. In skillet, heat a small amount of oil. Drop ¼ cup amounts of egg mixture into skillet. Cook over medium heat until lightly browned on both sides.
Serve immediately with Oriental sauce.
Oriental Sauce
In a small sauce pan, combine 4 tsp of corn starch, ¾ cup water and ¼ cup teriyaki sauce. Cook and stir over medium heat until mixture comes to a boil and thickens.
