Title: Egg Fu Yung
Categories: Beef Chinese
Yield: 6 Servings
| 1 | c | Barbecued meat your choice * |
| 1/2 | c | Celery, thinly sliced |
| 1/4 | c | Green onions chopped fine |
| 6 | | Eggs --------------------------- |
| 1 | g | Msg accent (optional) |
| 1 | | Salt to taste |
| 1 | c | Fresh bean sprouts |
| 1/4 | c | Onions, thinly sliced |
| 1/4 | c | Mushrooms sliced into strips |
| 1 | | Salt & pepper to taste |
| 2 | c | Chicken or beef soup stock |
| 1 1/2 | ts | Corn 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.