Egg Foo Yung

Ingredients

• 1 cup bean sprouts
• ¼ cup minced celery
• 1 tbsp minced onion
• 2 tbsp sliced mushrooms
• ½ tsp salt
• ¼ tsp sugar
• dash Ac'cent
• 3 eggs, unbeaten
• combined with the vegetables cooked pork
• Brown Sauce or Sweet-Sour Sauce
• green onions, cut up
• 1 tbsp brown sauce cornstarch
• 1 tsp brown sauce soy sauce
• 1½ cup brown sauce chicken broth
• ¼ tsp brown sauce sugar

Method

1. In a bowl combine the vegetables, pork and seasonings. Add the eggs; toss gently until the egg coats all ingredients.
2. Spoon 1/4 of the mixture onto a lightly greased skillet; flatten like a pancake. Cook over low heat until the underside is light brown; turn and cook the other side.
3. Serve with Brown Sauce or Sweet-Sour Sauce; garnish with green onion.
4. Brown Sauce: Blend 1 tablespoon cornstarch, 1 teaspoon soy sauce, 1 1/2 cups chicken broth and 1/4 teaspoon sugar. Cook slowly until the mixture comes to a boil and thickens. Add salt and pepper to taste. Serve hot. Yield: 1 1/2 cups.

Notes

Yield: 4 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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