Chinese fu-yang omelet with mushroom sauce – a detailed recipe cooking. 
Photo of the dish:Anthony Achilleos Time: 35 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 large eggs, shake
- 2 tbsp. l vegetable oil, more for frying
- 170 gr porcini mushrooms chopped
- 1.5 tsp Sahara
- 1 tbsp. chicken broth
- 3.5 tsp soy sauce
- 1 tbsp. l corn starch
- 1/2 medium onion, finely chopped
- 170 gr diced bacon
- 1/2 tbsp. frozen peas, thaw
- 1 bunch chopped green onions
- 1 tsp sesame oil
Recipes with similar ingredients: eggs, bacon, porcini mushrooms, soy sauce, peas, starch
Recipe preparation:
- Heat 1 tbsp. l vegetable oil in a pan on high the fire. Add mushrooms and 1/2 tsp. sugar and fry until golden color 3 min. Add the broth and 2 tsp. soy sauce. Mix corn starch with 1/4 tbsp. water; add to the pan and simmer until the sauce thickens 2 minutes.
- Heat 1 tbsp. l vegetable oil in another pan with high temperature. Add the onion and the remaining 1 tsp. sugar and fry until cooked for 4 minutes. Add the bacon and cook another 2 minutes. Add the peas, half the onion and the remaining 1.5 tsp. soy sauce; cook another 1 min. Transfer to a bowl and combine with whipped eggs.
- Dry the pan. Heat and add some vegetable oil. Add one quarter of the egg mixture; add a little hot oil on top and fry for about 1-2 minutes. Turn over and fry for 1 min., Then lay on paper towels. Repeat to make 3 more omelets. Add sesame oil to mushroom sauce and pour on omelets. Garnish with the remaining onions. To this Fu-yang omelet can be mixed with shrimp.
