Recipe - Eggs Fu-Yung

SAUCE
1 cup Chicken broth
2 tablespoon Soy sauce
1 tablespoon Cornstarch
One fourth cup Water

EGG MIXTURE
6 Eggs
1 One half cup Pork, cooked, minced
2/3 cup Onions, small, thinly cut or sliced up
16 ounce Canned bean sprouts; drained
4 ounce Canned mushrooms; drained
(stems and pieces)
2 tablespoon Fat or oil

Mix broth and soy sauce. Heat to boiling.

Mix cornstarch and water. Stir slowing into the broth. Cook, stirring
constantly, until thickened. Keep warm while cooking egg mixture.

Beat eggs until very thick and light. Fold in pork, onions, bean sprouts,
and mushrooms. Heat fat in frypan over moderate heat. Pour egg mixture
by One half cupfuls into the pan. Cook until lightly browned on one side; turn
and brown the other side. Serve sauce over the patties.

NOTE: For this recipe, use only clean eggs with no cracks in shells.

[Karen feels compelled to add: Because of the risk of salmonella
poisoning, it's been widely recommended that children, the elderly, and
immunocompromised persons avoid consuming any raw or undercooked eggs.]

Calories per serving (2 patties): About 220

Source: FOOD by U.S. Department of Agriculture
Typed for you by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usdafood.zip