Recipe - Egg Foo Yong (Master Recipe)

1 cup Cooked ham or roast pork
One half cup Chopped, onions
1 cup Drained, canned bean sprouts
4 tablespoon Chopped green onion tops
1 tablespoon Soy sauce
1 teaspoon Salt
3 Eggs
Oil for deep frying
Sauce:
1 One half cup Chicken stock
1 teaspoon Molasses
1 teaspoon Soy sauce
1 teaspoon Cornstarch
2 tablespoon 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 deepbowl 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 (below). Serve additional soy sauce
separately. Egg Foo Young 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 cups
chopped green pepper, celery, onion, and canned bean sprouts combined.
Season with additional 1 teaspoon salt. Subgum Foo Yong: To the master
recipe or any variation, add 1 cup minced mushrooms, One half cup minced green
beans, and One half cup minced canned bamboo shoots. Mix and cook as directed.
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. Recipe from Mary Margaret McBride Encyclopedia of Cooking *
Published by Homemakers Research Institute copyright,1959