Feed Me That logoWhere dinner gets done

Title: Egg Fu Yung
Categories: Beef Chinese
Yield: 6 Servings

1cBarbecued meat your choice *
1/2cCelery, thinly sliced
1/4cGreen onions chopped fine
6 Eggs ---------------------------
1gMsg accent (optional)
1 Salt to taste
1cFresh bean sprouts
1/4cOnions, thinly sliced
1/4cMushrooms sliced into strips
1 Salt & pepper to taste
2cChicken or beef soup stock
1 1/2tsCorn starch

Combine all ingredients except eggs and mix thouroughly. Add eggs to mixture and blend together. Heat enough oil to cover bottom of large skillet. Form patties using approximately 1/3 cup of mixture. Fry until brown on both sides turning only once. Heat liquid for gravy in small saucepan. Add remaining sauce ingredients and cook until thick and bubbly, stirring constantly. Pour over patties and serve hot. * Use leftover barbecued pork, chicken, beef or ham.