Eggs fu-yung

6 servings

Ingredients

Quantity Ingredient
1 cup Chicken broth
2 tablespoons Soy sauce
6 Eggs
1½ cup Pork, cooked, diced
⅔ cup Onions, small, thinly sliced
16 ounces Canned bean sprouts; drained
1 tablespoon Cornstarch
¼ cup Water
4 ounces Canned mushrooms; drained (stems and pieces)
2 tablespoons Fat or oil

Directions

SAUCE

EGG MIXTURE

Mix broth and soy sauce. Heat to boiling.

Mix cornstarch and water. Stir slowing into the broth. Cook, stirring constantly, until thickened. Keep warm while cooking egg mixture.

Beat eggs until very thick and light. Fold in pork, onions, bean sprouts, and mushrooms. Heat fat in frypan over moderate heat. Pour egg mixture by ½ cupfuls into the pan. Cook until lightly browned on one side; turn and brown the other side. Serve sauce over the patties.

NOTE: For this recipe, use only clean eggs with no cracks in shells.

[Karen feels compelled to add: Because of the risk of salmonella poisoning, it's been widely recommended that children, the elderly, and immuno-compromised persons avoid consuming any raw or undercooked eggs.]

Calories per serving (2 patties): About 220 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias

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