Title: Egg Foo Yung
Categories: Appetizer Chinese
Yield: 6 Servings
| 6 | | Eggs |
| 2 | tb | Green onions; minced |
| 1/2 | ts | Pepper |
| 1 | ts | Salt |
| 1 | lb | Bean sprouts |
| 1 | c | Crabmeat or shrimp cooked |
| SAUCE |
| 1 | tb | Cornstarch |
| 1 | tb | Sugar |
| 3 | ts | Soy sauce |
| 1/2 | c | Water |
BEAT EGGS WELL. ADD DRAINED BEAN SPROUTS. IF USING FRESH SPROUTS (WHICH ARE
THE BEST) BLANCH THEM BY PLACING THEM IN A COVERED SKILLET WITH A FEW
TEASPOONS OF WATER FOR JUST A FEW MINUTES. ADD BEAN SPROUTS, ONION, SALT
PEPPER AND CRAB MEAT TO EGGS. COOK LIKE PANCAKES IN A SMALL AMOUNT OF OIL.
SERVE WITH SAUCE.
SAUCE MIX ALL SAUCE INGREDIENTS TOGETHER AND COOK, STIRRING, UNTIL
THICKENED. SERVE OVER THE EGG FOO YUNG