Egg Fu Yung For Two

By carvalhohm

Ingredients

• Sauce:
• 1 teaspoon cornstarch
• 1 bouillon cube
• 1 teaspoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon vinegar
• 3 eggs, slightly beaten
• 3/4 cup chopped onion
• 1 cup drained canned bean sprouts
• 1/2 cup chopped cooked ham
• 2 teaspoons soy sauce
• 1/8 teaspoon salt
• 1 teaspoon salad oil

Preparation

Step 1

Make Sauce: In small saucepan, combine cornstarch with 1/2 cup cold water. Add bouillon cube, soy sauce, sugar, and vinegar, stirring to combine.

Bring mixture to boiling, stirring. Reduce heat; simmer 1 minute. Remove from heat; cover, and keep hot.

Combine eggs with onion, bean sprouts, ham, soy sauce, and salt, stirring just until combined.

Slowly heat oil in small skillet. Add egg mixture, 1/4 cup at a time (as for pancakes). Saute turning once, just until browned on both sides. Remove, and keep warm. Repeat until egg mixture is used. Serve "pancakes" with hot sauce spooned over.