Easy Egg Foo Young

Ingredients

• 8 eggs, beaten
• 1/8 teaspoon black pepper
• 1/2 tablespoon soy sauce
• 1 tablespoon teriyaki sauce
• 1 tablespoon garlic powder
• 1 can (14 ounces) Bean Sprouts, drained
• 1 onion, cut into small pieces
• FOR THE SAUCE ~
• 1 can (14.5 ounces) reduced sodium chicken broth
• 1/2 tablespoon soy sauce
• 1 tablespoon teriyaki sauce
• 1 tablespoon oyster sauce
• 1 tablespoon light brown sugar
• 2 tablespoons corn starch
• 8-10 tablespoons cold water
• Vegetable oil
• Cooked Jasmine Rice

Steps

1. Whisk the eggs, black pepper, soy sauce, teriyaki sauce, and garlic powder together in a large bowl.
2. Stir in the drained bean sprouts and small pieces of chopped onion, then set the bowl aside.
3. Meanwhile, put the chicken broth, soy sauce, teriyaki sauce, oyster sauce, and light brown sugar into a small saucepan. Bring to a boil, then lower the heat to medium.
4. Stir the cornstarch and cold water together in a small bowl to make a smooth slurry.
5. Add the slurry to the sauce about 1-2 tablespoons at a time until the consistency is as desired; the sauce should coat the back of a spoon. Discard any remaining slurry, take the sauce off the heat, and keep it warm.
6. Use a 10 inch skillet or wok to heat about 1 tablespoon of vegetable oil.
7. Put several tablespoons of egg mixture into the heated skillet or wok. Without stirring, cook until the top of the omelette is almost cooked, then turn it and cook the other side until the omelette is golden brown. Add more vegetable oil if the skillet or wok becomes too dry.
8. Continue the same process until all the egg mixture is used up, setting the cooked omelettes aside on a platter.
9. Accompany the egg foo young with jasmine rice and the sauce.