Egg Foo Yung

1. Combine cornstarch, beef broth and 1 tbsp (15 mL) soy sauce in small saucepan. Bring to boil, stirring constantly; boil for 1 minute. Remove from heat and keep warm.
2. Whisk eggs, water and remaining soy sauce in medium bowl. Stir in bean sprouts, mushrooms and green onions; mix well.
3. Spray 8-inch (20 cm) non-stick skillet with cooking spray. Heat skillet over medium heat.
4. Pour in one-third of egg mixture. As mixture sets around edge of skillet, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set. Slide omelette onto plate. Invert back into skillet and cook completely for about 1 minute. Keep warm while making two more omelettes.
5. Cut omelettes into wedges and serve with warm sauce.

Oriental Sauce:

• Heat together 2 tsp (10 mL) cornstarch, 1/2 cup (125 mL) beef broth and 1 tbsp (15 mL) soy sauce, stirring constantly; boil for 1 minute.