Recipe: Egg Foo Young edit

edit Ingredients

4	ounces shrimp, chicken or pork cooked
½	cup water
	Dash ground ginger
2	lg. eggs, beaten with 2 tsp. water
1	cup bean sprouts
¼	cup chopped scallions
⅛	teaspoon salt
	Dash garlic powder
2	teaspoons peanut or vegetable oil
1 ½	teaspoons soy sauce
1	teaspoon each cornstarch and rice vinegar

edit Preparation

Step 1	Egg mixture: In bowl combine meat of choice, beaten eggs, bean sprouts, scallions and seasonings. Mix well. In 9 inch skillet heat oil; drop a scant 1/4 cup of egg mixture into hot oil and cook until set and lightly browned on bottom. Turn patty over and brown other side; remove to a warmed platter and keep warm. Repeat procedure with remaining egg mixture using a scant 1/4 cup for each patty.
Step 2	Sauce: In small saucepan combine soy sauce, cornstarch, vinegar and ginger, stirring to dissolve cornstarch. Gradually stir in water. Stir constantly. Bring mixture to a boil and cook until sauce thickens. Makes 2 servings, 3 to 4 omelette patties each.

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Other Names: Egg Foo Yong

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Edited by: Barnaby Dorfman

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Wikipedia

Egg foo young (Chinese: 芙蓉蛋, also spelled egg fooyung, egg foo yong, egg fu yung, or egg furong) is an omelette dish found in UK and American Chinese cuisine. The Daily Telegraph - Comment - Personal View - , 8 January 2006 The name comes from the Cantonese language, and may be related to the Fu Yong flower, Hibiscus mutabilis. The dish is associated with Tiki culture, and American Chinese restaurants today often list it as "Polynesian" in their menus. Egg foo young is derived from Fu Yung Egg Slices, an authentic Chinese recipe from Shanghaihttp://chinesefood.about.com/cs/eggfooyung1/a/eggfooyung.htm.