Vegetable Egg Fu Yung

Serves 4

Ingredients:

Directions:

1. In a medium saucepan, whisk together the sauce ingredients and bring to a boil. Whisk constantly until slightly thickened. Keep warm on low heat while you make the omelets.
2. Heat a wok or large skillet over medium heat until hot. Add 2 tablespoons vegetable or peanut oil. Add the vegetables. Stir fry a couple minutes and add the minced garlic and salt and pepper. Continue to stir fry for 2 more minutes. Turn off the heat and spread the cooked mixture on a platter to cool slightly.
3. In a large mixing bowl, combine the beaten eggs with the cooled vegetable mixture.
4. Reheat the wok or skillet and add 2 tablespoons oil. When the oil is very hot, ladle in the egg mixture 1/4 cup at a time, making 4 egg pancakes at a time. Use a spatula to flip when eggs are beginning to set and lightly browned. Repeat until all batter is used up. Egg pancakes should be crispy and browned on the outside and soft and moist on the inside. Serve hot topped with some of the sauce.