⅓cupedamame, peas, or finely chopped broccoli, optional
3green onions, two finely chopped and one thinly sliced on the diagonal
1cupcooked shrimp, chicken, or ham, finely chopped, optional
salt and black or white pepper to taste
Cook the Sauce
In a small saucepan, use your fingers to break the dried mushrooms into small, irregular pieces and cover them with 1¼ cups hot water. Set aside for 15 minutes. Whisk all the remaining sauce ingredients into the saucepan with the mushrooms and cook over medium heat, whisking occasionally, until the sauce simmers and thickens, about 5-6 minutes. Keep warm.
Cook the Egg Pancakes
In a medium mixing bowl, beat the eggs with a fork until well combined. Add the bell pepper, bean sprouts, chopped green onions, and shrimp, chicken or ham, if using. Season with salt and pepper.
Heat the oil* in a small skillet over medium to medium high heat. Scoop about ½ cup of the egg mixture into the skillet. Fry until golden brown, about 4 minutes per side. Repeat with the remaining egg mixture. This should make about four 6" patties.
Serve with steamed short-grained rice, spooning the mushroom sauce over the top. Garnish with sliced green onion.
This recipe is adapted from Maggie Zhu at Omnivore's Kitchen. I thank her for her delicious blog and the step-by-step guidance in learning to cook Chinese dishes. *Maggie's recipe for egg foo young says to use between 2 and 8 tablespoons of vegetable oil. Less oil will give you a flatter, less puffy traditional omelette, she says, and she is right. I found that 6 Tablespoons in my 8" kitchen is perfect for that tall, puffy egg that I remember having in Chinese restaurants.