Recipe - Egg Fu Yung

5 lg Eggs or
7 md Eggs; unbeaten
1 cup Bean sprouts (or shredded
heavy part of lettuce)
One half cup Shredded celery
One fourth cup Onion
One half cup Cooked meat or poultry;
shredded or finely chopped
1 teaspoon Salt
One fourth teaspoon MSG (if you don't object to
it)
1 teaspoon Sherry
1 ds Pepper

SAUCE
2 cup Chicken broth
One fourth teaspoon Msg (if you use this)
1 tablespoon Soy sauce
One half teaspoon Salt
One half teaspoon Ketchup
3 One half tablespoon Flour mixed with:
One fourth cup Water

From: Esther Vail esther@rochgte.fidonet.org

Date: Sat, 24 Jun 1995 10:48:59

From Joyce Chen's PBS tv cooking show, about 1966:

Mix very gently with chopsticks; you don't want to bea it. Heat 1 inch
(2.5 centimeters) of oil to medium high, checking temperature by seeing if
a bread cube will brown quickly. Fry one patty at a time or more depending
on the size of your cooking pot: four large patties will fill a square
electric frying pan. If you must do this head, reheat (on a rack or
crumpled aluminum foil) on a cookie sheet at 450 degrees F (230 C), or keep
warm in a similar setup at 350 F (180 C).

Sauce: Combine above and cook over mediumhigh heat, stirring constantly
until boiling and thick. Keep warm over low heat until serving.

REC.FOOD.RECIPES ARCHIVES

/EGGS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.