Egg Foo Young Sauce #2

1. Soak dried mushrooms. Shell and parboil peas. 2. Shred bamboo shoots, leek and soaked mushrooms. 3. Heat oil. Add shredded vegetables and stir-fry about 2 minutes. 4. Add stock, soy sauce and peas; heat quickly. 5. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. Pour sauce over omelets and serve. NOTE: This sauce is best with simple egg foo yung, not the complex subgum variety. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.