Egg Foo Yong

Ingredients

• 6 ounces canadian bacon diced
• 1 tablespoon cornstarch 
• 6 large eggs beaten
• 1 cup chicken broth low-sodium
• 0.5 medium onion thinly sliced
• 0.5 cup peas frozen thawed
• 1 bunch scallions thinly sliced
• 1 teaspoon sesame oil toasted
• 3.5 teaspoons soya sauce 
• 1.5 teaspoons sugar 
• 2 tablespoons vegetable oil for frying plus more
• 6 ounces mushrooms white trimmed sliced

Equipment

• bowl
• frying pan
• paper towels

Directions

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. Return to high heat and add 1/4 inch of vegetable oil.
11. Add one-fourth of the egg mixture; spoon some of the hot oil on top and cook until puffy, 1 to 2 minutes. Flip and cook 1 minute, then drain on paper towels. Repeat to make 3 more omelets.
12. Add the sesame oil to the mushroom gravy and pour over the omelets.
13. Garnish with the remaining scallions.
14. Photograph by Antinos Achilleos