Egg Foo Yung

Directions

1. 1
   In a 1 quart saucepan, combine the soy sauce, vinegar, sugar and 3/4 cup of the chicken broth.
2. 2
   Bring the mixture to a boil.
3. 3
   Mix the cornstarch with the remaining 1/4 cup of broth.
4. 4
   Add the mixture to the saucepan and continue to boil, stirring constantly, for 2 minutes.
5. 5
   Keep the sauce warm over very low heat.
6. 6
   Heat the oil in a heavy 9 or 10 inch skillet over high heat.
7. 7
   Add the garlic and green onions, and toss for 30 seconds.
8. 8
   Add the bean sprouts and toss for 30 seconds.
9. 9
   Add the pork, chicken, or shrimp and toss for 2 minutes.
10. 10
    Beat the eggs with the salt, and add to the skillet.
11. 11
    Reduce the heat to low.
12. 12
    Cook, uncovered for 3 minutes, then cover and cook for 5 more minutes, or until eggs are set.
13. 13
    Loosen the bottom of he eggs from the skillet with a spatula and invert onto a serving platter.
14. 14
    Heat the reserved sauce to boiling and pour over the eggs.