Egg Foo Yong(Paper)

Directions

1. 1
   Brown chicken lightly in butter and add bean sprouts, onion, celery and green pepper.
2. 2
   Cover and cook until onion is transparent. Cool slightly.
3. 3
   Spoon chicken into beaten eggs, straining them free of liquid.
4. 4
   Add salt. Mix thoroughly.
5. 5
   Pour 1/2 cup of mixture into hot fat about 1/2-inch deep.
6. 6
   Flatten each cake to 1/2-inch thickness and cook until nicely browned on both sides, turning once.
7. 7
   Drain and serve while hot with sauce.
8. 8
   Makes 12 cakes.