Saturday, April 19, 2014
Egg Foo Yong - American Family Cookbook
Very Good!! I made this 8-8-2013
1 cup finely diced cooked ham, roast pork, or chicken
1 cup drained canned bean sprouts
3/4 cup chopped onions
1 tablespoons soy sauce
1/4-1/2 teaspoon salt (smaller amount with ham)
6 eggs slightly beaten
Fat or cooking oil (about 1/4 cup or enough to form an 1/8 inch layer)
Mix the ham, bean sprouts, onion, soy sauce, and salt. Stir in the eggs.
Heat the fat in a large heavy skillet. Drop 1/4 cup portions of the mixture into the hot fat to form patties. Cook about 5 minutes, or until browned on one side; turn and brown other side.
Lift from skillet with a pancake turner or slotted spoon; drain over fat for a few seconds. Transfer to a warm heat-resistant platter; keep warm in a 200 degree oven while cooking remaining patties.
Pour hot sauce over the patties on the platter. Serve with fluffy cooked rice and additional soy sauce.
Blend 2 teaspoons cornstarch, 1 tablespoon cold water, 2 teaspoons soy sauce, 1 teaspoon bead molasses in a small sauce pan. Stir in 1 cup chicken broth. Bring to boiling, stirring constantly. Boil 3 minutes, or until sauce is thickened. Keep hot.