Chef

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1 tablespoon sesame oil
1 teaspoon ginger, finely grated
1 teaspoon fresh garlic, grated
1 cup mushrooms, thinly sliced
2 tablespoons green onions, chopped
2 cups bok choy, chopped
6 California Fresh Eggs
1 tablespoon soy sauce
1 tablespoon dry sherry
1 teaspoon cornstarch
2 teaspoons water
1 cup bean sprouts
2 Flour tortilla
Servings: 4
1. Heat oil over medium heat. Add ginger and garlic and sauté until fragrant. Add mushrooms and green onions and cook about 3 minutes. Add bok choy and cook 2 minutes.

2. Break eggs into bowl and scramble. Pour into pan and stir with vegetables until eggs are almost set.

3. Mix together soy sauce, sherry, cornstarch and water. Add bean sprouts and soy sauce mixture to pan and stir together until slightly thickened. Spoon into warm flour tortillas. Enjoy with plum sauce or soy sauce.
 
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