Egg Foo Yung

By Summer

Ingredients

• 6 eggs
• 1 cup fresh bean sprouts
• 1/4 cup green onion (minced)
• 1/4 cup bamboo shoots (minced)
• 4 water chestnuts (minced)
• 1/4 cup slivered ham
• 1 tsp. soy sauce
• oil (for cooking)
• Foo Yung Sauce*
• 1 cup chicken broth
• 1 TB soy sauce
• 2 tsp. sugar
• 2 tsp. vinegar
• 1 TB cornstarch
• 2 TB water

Preparation

Step 1

In a bowl mix together eggs, vegetables, ham and soy sauce. Heat a skillet with a little bit of oil or cooking spray and add 1/3 cup of the egg mixture. Cook either as you would a pancake, once lightly browned on one side flip and brown the other, or fold as you would an omelet. Repeat until the egg mixture is gone.

*Foo yung sauce* Add chicken broth, soy sauce, vinegar and sugar to a sauce pan. Bring sauce to a boil. Meanwhile combine cold water and cornstarch in a small bowl. When the sauce starts boiling, stir in the cornstarch mixture. Cook, stirring until sauce is thickening and bubbling.