A delightful twist on the classic Egg Foo Yong, featuring a savory mushroom sauce.
Prepare the vegetables by draining and chopping them into small pieces.
Ensure the vegetables are well-drained to avoid excess moisture in the patties.
In a mixing bowl, combine the vegetables, diced ham, and eggs. Season with salt and pepper.
Mix thoroughly to ensure even distribution of ingredients.
Heat oil in a frying pan over medium heat. Scoop the mixture into the pan to form small patties.
Use a non-stick pan to prevent sticking and make flipping easier.
Cook the patties until golden brown on both sides. Remove and keep warm.
Cook in batches to avoid overcrowding the pan.
In a saucepan, combine the sliced mushrooms, soy sauce, oyster sauce, and water. Bring to a boil.
Stir constantly to prevent the sauce from sticking to the pan.
Mix the cornstarch with cold water and add to the saucepan. Stir until thickened.
Ensure the cornstarch is fully dissolved in water before adding to the sauce.
Serve the patties over steamed rice and drizzle with the mushroom sauce.
Garnish with additional chopped green onions for a fresh touch.
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