Egg Foo Yong
List of Ingredients
1 cup chopped cooked turkey, chicken, beef or pork
2 tablespoons butter or margarine
1 (1 lb.) can bean sprouts, drained (reserve juice for sauce)
1/2 cup chopped celery
1/2 cup chopped onion
1 tablespoon finely chopped green pepper or parsley
1 teaspoon salt
1 teaspoon soy sauce
4 eggs, slightly beaten
salad oil for frying, at least 1/2-inch deep
Sauce:
1 tablespoon cornstarch
1 tespoon salt
1 tablespoon soy sauce
1 cup juice from canned bean sprouts
Recipe
Combine chicken, butter or margarine, bean sprouts, onions, celery and green pepper or parsley. Cover and cook about 5 minutes or until onion is transparent. (There should be little or no liquid left in pan.) Cool slightly. Add salt and soy sauce to eggs; beat with fork until well blended. Combine cooled meat-vegetable and egg mixtures. Spoon about 1/4 mixture into moderately hot oil, spreading to form a cake 5-inches in diameter. Any of the egg mixture that runs out can be quickly pushed back to the cake. Cook until brown, about 4 minutes on each side, carefully turning ne with a pancake turner and fork. Makes 4 5-inch cakes.
Sauce:Blend cornstarch, salt and juice. Cook, stirring constantly, until clear and uniformly thickened. Add soy sauce, serve hot with Egg Foo Yong. Makes 1 cup.
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