( Traditional Chinese omlette to be eaten at breakfast / or lunch or dinner — an all time favorite )
- 6 eggs, lightly beaten
- 1 cup fresh bean sprout
- 1/4 cup minced scallion
- 1/4 cup minced bamboo shoot or celery or shredded Chinese cabbage
- 4 water chestnuts, minced
- 1/3-1/2 cup slivered cooked ham or chicken or pork or minced shrimp
- 1 teaspoon soy sauce
- 2-3 tablespoons peanut oil (or other cooking oil)
Foo Yung Sauce:
- 1 cup chicken broth
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- 2 teaspoons vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
- Mix eggs, vegetables, meat and soy.
- Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.
- Add 1/3 cup egg mixture and fry as you would a pancake until lightly browned on the bottom, turn over and brown flip side.
- Keep warm (but do not stack), while you fry remaining pancakes, adding more oil if needed and stirring egg mixture before adding to pan.
- Foo Yung Sauce: In a pan, heat broth, soy, sugar and vinegar.
- In a bowl, blend cornstarch and water.
- Add to sauce and cook, stirring, until sauce bubbles and thickens.
- Serve with hot Egg Foo Yung.