Egg Foo Yong

Egg Foo Yong

1 c. cooked ham or roast pork
1/2 c. chopped onions
1 c. drained, canned bean sprouts
4 T. chopped green onion tops
1 T. soy sauce
1 tsp, salt
3 eggs
oil for deep frying

Sauce:

1 1/2 c. chicken stock
1 tsp. molasses
1 tsp. soy sauce
1 tsp. cornstarch
2 T. cold water

Put meat, onion, sprouts, green onion tops,
soy sauce, and salt in a bowl, and mix well.
Stir the eggs lightly into the mixture.

Use a deep-bowl ladle to spoon out the mixture,
and lower into the hot oil.

Tip the ladle at once to release the omelets.

Let them fry until they rise to the top.

Turn each to brown the other side.

Lift out with a lg. slotted spoon.

Serve on a hot dish covered with a little of the sauce, recipe below.
Serve additional soy sauce separately.

Sauce:

Heat stock with molasses and soy sauce.
Combine cornstarch with cold water.

Stir it until smooth. Let come to boiling point,
and cook until thickened.


Variations:

Chicken Foo Yong: Use cooked chicken or
turkey instead of ham or pork.

Crabmeat Foo Yong: Use canned or cooked
crabmeat instead of ham or pork.

Lobster Foo Yong: Use canned or cooked lobster
instead of ham or pork.

Shrimp Foo Yong: Use canned or cooked shrimp
instead of ham or pork.

Vegetable Foo Yong: Omit meat; use 2 c. chopped green
pepper,celery, onion, and canned bean sprouts combined.
Season with additional 1 tsp. salt.

Subgum Foo Yong: To the master recipe or any
variation, add 1 c.diced mushrooms, 1/2 c. diced green
beans, and 1/2 c. diced canned bamboo shoots.
Mix and cook as directed.