Source:

allenm

Serves/Makes:2

Ingredients

• Sauce:
• 1 tsp (5 ml) cornstarch
• 1 boullion cube
• 1 tsp (5 ml) soy sauce
• 1 tsp (5 ml) sugar
• 1 tsp (5 ml) vinegar
• Egg Fu Yung:
• 3 eggs, slightly beaten
• 1/4 cup (60 ml) chopped green onion
• 1 cup (225 ml) bean sprouts
• 1/2 cup (125 ml) chopped cooked ham, shrimp, scallops, etc.
• 2 tsp (10 ml) soy sauce
• 1/8 tsp (1 ml) salt
• 1 tsp (5 ml) vegetable oil

Preparation

• Sauce:
• Combine cornstarch with 1/2 cup (125 ml) cold water, then add other ingredients.
• Bring to a boil, simmer 1 minute.
• Remove from heat.
• Cover and keep hot.
• Egg Foo Yung:
• Combine all egg fu yung ingredients.
• Slowly heat oil in small skillet.
• Add egg mixture 1/4 cup (60 ml) at a time as for pancakes.
• Saute, turning once, just until golden brown.

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