Egg Foo Yong

Directions

1. 1
   Put meat, onion, sprouts, green onion tops, soy sauce, and salt in a bowl; mix well.
2. 2
   Stir the eggs lightly into the mixture.
3. 3
   Use a deep-bowl ladle to spoon out the mixture and lower into the hot oil.
4. 4
   Tip the ladle at once to release the omelets.
5. 5
   Let them fry until they rise to the top.
6. 6
   Turn each to brown the other side.
7. 7
   Lift out with a large slotted spoon.
8. 8
   Serve on a hot dish covered with a little of the sauce (below).
9. 9
   Serve additional soy sauce separately.
10. 10
    Egg Foo Young Variations Chicken Foo Yong:
11. 11
    Use cooked chicken or turkey instead of ham or pork.
12. 12
    Crabmeat Foo Yong:
13. 13
    Use canned or cooked crabmeat instead of ham or pork.
14. 14
    Lobster Foo Yong:
15. 15
    Use canned or cooked lobster instead of ham or pork.
16. 16
    Shrimp Foo Yong:
17. 17
    Use canned or cooked shrimp instead of ham or pork.
18. 18
    Vegetable Foo Yong:
19. 19
    Omit meat; use 2 cups chopped green pepper, celery, onion, and canned bean sprouts combined.
20. 20
    Season with additional 1 teaspoon salt.
21. 21
    Subgum Foo Yong:
22. 22
    To the master recipe or any variation, add 1 cup diced mushrooms, 1/2 cup diced green beans, and 1/2 cup diced canned bamboo shoots.
23. 23
    Mix and cook as directed.
24. 24
    Sauce:
25. 25
    Heat stock with molasses and soy sauce.
26. 26
    Combine cornstarch with cold water; stir it until smooth.
27. 27
    Let come to boiling point and cook until thickened.