* Exported from MasterCook *

                  Plain Egg Fu Yong with Oyster Sauce

Recipe By     :
Serving Size  : 3     Preparation Time :0:00
Categories    :

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 4        Tablespoons  Peanut Oil, or Corn Oil
 2               Each  Scallions
 6               Each  Chinese Black Mushrooms
 2               Cups  Bean Sprouts
    1/4           Cup  Shredded canned Water Chestnuts
 6               Each  Eggs
    1/2      Teaspoon  Salt
    1/4      Teaspoon  Pepper
 2          Teaspoons  Light Soy Sauce
    1/4           Cup  Oyster Sauce
    1/2           Cup  Water
    1/4      Teaspoon  Guar Gum (for Low Carb Diets)
 1         Tablespoon  Corn Starch (for High Carb)

Wash mushrooms in water, drain and slice into long strips.  Wash bean
sprouts thoroughly and drain.  Beat eggs with salt, pepper, light soy sauce.

Heat 1 tablespoon of Peanut Oil (or Corm Oil), stir in 2 scallions, 6
chinese mushrooms about 1 minute (fry pan).   Add 2 cups bean sprouts, 1/4
water chestnuts.  Add cooked mixture to eggs salt, pepper and light soy
sauce.  Heat the 3 tablespoons of oil in the frying pan.  Cook egg-vegetable
mixture over medium heat until one side is brown.  Turn over, press, and fry
until second side is brown.  Serve hot.

Brown Oyster Sauce:  To serve as pancake (Fu Yong Don Bang) combine 1/4 cup
oyster sauce, 1/2 cup water, and 1/4 tsp Guar Gum (for Low-Carb Diets) or 1
tablespoon corn starch in a saucepan.  Cook until thickened.  Pour over egg
fu yong pancake and serve hot.

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Per Serving (excluding unknown items): 161 Calories; 9g Fat (49.7% calories
from fat); 14g Protein; 7g Carbohydrate; 2g Dietary Fiber (less if LC);
374mg Cholesterol; 753mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Lean
Meat; 1 Vegetable; 1 Fat.