Egg Foo Yuong

Directions

1. 1
   Heat 1 tablespoon vegetable oil in a skillet over high heat.
2. 2
   Add the mushrooms and 1/2 teaspoon sugar and saute until golden, 3 minutes.
3. 3
   Add the broth and 2 teaspoons soy sauce.
4. 4
   Mix the cornstarch with 1/4 cup water; stir into the skillet and boil until thickened, 2 minutes.
5. 5
   Heat 1 tablespoon vegetable oil in another skillet over high heat.
6. 6
   Add the onion and the remaining 1 teaspoon sugar and cook until tender, 4 minutes.
7. 7
   Add the bacon and cook 2 minutes.
8. 8
   Add the peas, half of the scallions and the remaining 1 1/2 teaspoons soy sauce; cook 1 more minute.
9. 9
   Transfer to a bowl and combine with the beaten eggs.
10. 10
    Wipe out the skillet.
11. 11
    Return to high heat and add 1/4 inch of vegetable oil.
12. 12
    Add one-fourth of the egg mixture; spoon some of the hot oil on top and cook until puffy, 1 to 2 minutes.
13. 13
    Flip and cook 1 minute, then drain on paper towels.
14. 14
    Repeat to make 3 more omelets.
15. 15
    Add the sesame oil to the mushroom gravy and pour over the omelets.
16. 16
    Garnish with the remaining scallions.
17. 17
    Photograph by Antonis Achilleos