Egg Foo Yong & Chicken Chow Mein

Egg Foo Yong

1 c Cooked ham or roast pork
Oil for deep frying
1/2 cup Chopped, onions
1 cup Drained, canned bean sprouts
4 tb Chopped green onion tops
1 tb Soy sauce
1 ts Salt
3 Eggs

1-1/2 c Chicken stock
1 ts Molasses
1 ts Soy sauce
1 ts Cornstarch
2 tb Cold water

Put meat, onion, sprouts, green onion tops, soy sauce, and salt in a bowl; 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 large slotted spoon. Serve on a hot dish covered with a little of the sauce. Serve additional soy sauce separately.

Chicken Chow Mein

4 cups Chicken broth
2 tb Dark molasses
2 cups Diced celery
1 tb Soy sauce
1 cup Diced onion
1 tb Butter
1 cup Chopped cabbage (bok choy if -available)
2 Eggs, beaten
4 To 5 Tbl cornstarch
2 tb Peanut oil 1 lb Cooked, boned chicken, torn-into bite-size shreds
1-1/2 cups Sliced fresh mushrooms
1 1/2 cups Fresh bean sprouts
1 cn Chow mein noodles

In a saucepan, bring the chicken broth to simmer. Add the celery, onion, and cabbage. Simmer, stiring occasionally, until the celery is soft.

Heat the peanut oil in a large skillet or wok. Saute the mushrooms until they begin to soften. Add the bean sprouts; cook and stir until they are soft. Use a slotted spoon to place the celery, onion, and cabbage in the skillet. Add the molasses and soy sauce. Stir and cook, adding enough broth to keep it moist and loose.

Melt the butter in a small pan over medium-high heat. Cook the eggs until firm, with minimal stirring. You want an “egg pancake”. Remove the eggs from the pan, season to taste, and slice into thin strips.

Dissolve the cornstarch in the remaining chicken broth. Stir into the vegetables in the wok, and stir as the mixture thickens. Add torn chicken and heat through.

To serve, put a layer of chow mein noodles on each plate and heap with the chicken and vegetable mixture. Top with the shreds of eggs.