Recipe - Foo Yung Don (Egg Foo Yung)

One half pound Bean sprouts
One half md Onion, yellow
One fourth pound Pork, chinese bbq
10 tablespoon Oil, vegetable
1 cn Bamboo shoot tips
1 Scallions; finely chopped
1 tablespoon Sesame seeds
One half teaspoon Salt
One half teaspoon Sugar, granulated
6 lg Eggs
1 teaspoon Oyster sauce
One half teaspoon Soy sauce, light

GRAVY
2 cup Chicken broth
1/3 cup Mushrooms; cut or sliced up (optional)
One half teaspoon Salt
One half teaspoon Sugar, granulated
1 ds Pepper, black
1 teaspoon Soy sauce, dark
3 tablespoon Cornstarch
6 tablespoon Water; cold

Wash and drain bean sprouts. Cut onion into thin slices. Cut pork into
thin strips, julienne style.
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.
In a separate bowl beat the eggs, add oyster sauce and soy sauce; mix
well.
Add the stirfried ingredients and mix thoroughly.
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.
Repeat procedure with remaining oil and mixture.
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: Bring broth to a boil. Add mushrooms, salt, sugar, pepper and dark
soy sauce.
Prepare thickening made with the cornstarch and cold water; add the
seasoned broth and cook for 1 minute.
SOURCE: Chopsticks, Clever, and Wok, reposted by DonW1948@aol.com

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