Recipe - Egg Foo Yung

1 teaspoon Soy sauce
1 teaspoon Dark molasses
1 tablespoon Cornstarch
1 cup Cooked pork; cut or sliced up 1 1/2"
long & 1/2" wide
1 cup Bean sprouts; canned,
drained
One fourth cup Pimientoes; chopped
1 cup Shredded lettuce
6 Eggs; beaten
One half teaspoon Salt
Salad oil
1 teaspoon Cider vinegar
13 Three fourths ounce Chicken broth
One fourth cup Sliverered green pepper
One fourth cup Thinly cut or sliced up onions

In small saucepan, combine soy sauce, molassas, vinegr and cornstarch,
stirring until smooth. Gradually stir in chicken broth; over direct heat,
bring to boil, stirring. Reduce heat and simmer 10 minutes. Sauce with
thicken and become translucent. Keet hot over hot water.

In large bowl, combine cooked pork, bean sprouts, green pepper, pimientor,
lettuce and onion. Add eggs and salt, stirring just until combined.

Heat 1 tablesppon oil in small skillet. Add egg mixture, One half cup at a time,
(as for pancakes). Saute over high heat, turning once. Just until browned
until egg mixture is used. Adding more oil to skillet as necessary. Arrange
on hot plater. Pour some of hot sauce over them

NOTES : Good with butter thin noodles, green beans, marinated slliced
tomatoes, toasted Englis muffins and Almond cookies.
Posted to MCRecipe Digest by Barb at PK abprice@wf.net on Apr 15, 1998