Title: Egg Foo Yong #2 (Master Recipe)
Categories: Chinese Eggs
Yield: 4 Servings

1	c	Cooked ham or roast pork
1/2	c	Chopped, onions
1	c	Drained, canned bean sprouts
4	tb	Chopped green onion tops
1	tb	Soy sauce
1	ts	Salt
3		Eggs
		Oil for deep frying

Put meat, onion, sprouts, green onion tops, soy sauce, and salt in a bowl; mix well. Stir the eggs lightly into the mixture. Use a deep-bowl ladle to spoon out the mixture and lower into the hot oil. Tip the ladle at once to release the omelets. Let them fry until they rise to the top. Turn each to brown the other side. Lift out with a large slotted spoon. Serve on a hot dish covered with a little of the sauce (below). Serve additional soy sauce separately. Serves 4 Egg Foo Young Variations Chicken Foo Yong: Use cooked chicken or turkey instead of ham or pork. Crabmeat Foo Yong: Use canned or cooked crabmeat instead of ham or pork. Lobster Foo Yong: Use canned or cooked lobster instead of ham or pork. Shrimp Foo Yong: Use canned or cooked shrimp instead of ham or pork. Vegetable Foo Yong: Omit meat; use 2 cups chopped green pepper, celery, onion, and canned bean sprouts combined. Season with additional 1 teaspoon salt. Subgum Foo Yong: To the master recipe or any variation, add 1 cup diced mushrooms, 1/2 cup diced green beans, and 1/2 cup diced canned bamboo shoots. Mix and cook as directed. Sauce for Egg Foo Yong: 1 1/2 cups chicken stock 1 t molasses 1 t soy sauce 1 t cornstarch 2 T cold water Heat stock with molasses and soy sauce. Combine cornstarch with cold water; stir it until smooth. Let come to boiling point and cook until thickened. Recipe from Mary Margaret McBride Encyclopedia of Cooking * Published by Homemakers Research Institute copyright,1959 Courtesy of Shareware RECIPE CLIPPER 1.2

Submitted By THE CALIFORNIA HERITAGE CONTINUES, A COOKBOOK BY THE JUNIOR

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