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Egg Foo Yong

1 cup finely diced, cooked ham, roast pork or chicken
1 cup bean sprouts
¾ cup onion, chopped
1 tbsp soy sauce
¼ to ½ tsp salt (reduce if using ham)
6 eggs, slightly beaten
fat or oil (about 2 tbsp or enough for 1/8 inch layer)
Foo Yong sauce (recipe follows)


Mix ham, sprouts, onion, soy sauce and salt. Stir in eggs.

Heat oil in large wok. Drop a fourth of mixture in hot oil to form a patty. Cook about 5 minutes, or until browned on one side; turn and brown other side.

Remove patty from wok; drain over oil a few seconds. Keep warm in 200F oven while cooking rest.

Pour hot sauce over patties and serve with hot fluffy rice. Makes 4 servings.


Foo Yong Sauce:

Blend 2 tbsp cornstarch, 1 tbsp cold water, 2 teaspoons soy sauce, 1 tsp molasses in a small saucepan. Stir in 1 cup chicken broth. Bring to boil, stirring constantly. Boil 3 minutes or until thickened. Keep hot. Yield ¾ cup of sauce.