Recipe - Egg Foo Yung (Foo Yung Don)

One half pound Fresh bean sprouts
One half md Yellow onion
One fourth pound Chinese BBQ Pork
10 tablespoon Oil, approximately
1 Bamboo shoot tip (canned) or
One half cup Sliced bamboo shoots
1 Green onion, finely chopped
1 tablespoon Sesame seeds
One half teaspoon Salt
One half teaspoon Sugar
6 lg Eggs
1 teaspoon Oyster sauce
One half teaspoon Thin soy sauce

GRAVY
1 cn (2 cups) chicken broth
1/3 cup Sliced mushrooms, optional
One half teaspoon Salt
One half teaspoon Sugar
Dash of pepper
1 teaspoon Dark soy sauce
3 tablespoon Cornstarch
6 tablespoon Cold water

1. Wash and drain bean sprouts.

2. Cut onion into thin slices.

3. Cut pork into thin strips, julienne style.

4. Heat wok, adding 1 tablespoon oil. Stirfry bean sprouts, onion, BBW
pork, and bamboo shoots for 2 minutes with One half teaspoon salt and 1/2
teaspoon sugar. (Do not overcook.) Let cool before using.

5. In a separate bowl beat the eggs, add oyster sauce and soy sauce; mix
well.

6. Add the stirfried ingredients and mix thoroughly.

7. Heat wok, add 1 tablespoon oil and drop One half C. of the mixture in the
wok. Fry about 2 minutes on each side. Place on serving dish and set
aside.

8. Repeat procedure with remaining oil and mixture.

9. Pour gravy, over patties and garnish with the chopped green onion and
toasted sesame seeds.

Toast sesame seeds in a dry frying pan, without oil for 3 minutes.

GRAVY:

1. Bring broth to a boil.

2. Add mushrooms, salt, sugar, pepper and dark soy sauce.

3. Prepare thickening made with the cornstarch and cold water; add the
seasoned broth and cook for 1 minute.

SOURCE: Chopsticks, Clever, and Wok.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini