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- Egg Foo Yung patties with sauce
- 1 cup (225 ml) cooked ham or pork
- 1/2 cup (125 ml) chopped onion
- 1 cup (225 ml) drained, canned bean sprouts
- 4 tbsp (60 ml) chopped green onion tops
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) salt
- 3 eggs
- Oil for DEEP frying
- 1-1/2 cups (350 ml) chicken stock
- 1 tsp (5 ml) molasses
- 1 tsp (5 ml) soy sauce
- 1 tsp (5 ml) cornstarch
- 2 tbsp (30 ml) cold water
- 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 gently into hot oil.
- Let them fry until they rise to the top; turn each to brown the other side.
- Lift out with large slotted spoon.
- Cover with a little sauce.
- Heat stock with molasses and soy sauce.
- Combine corn starch with water; stir until smooth.
- Let come to a boiling and cook until thickened.
- Variations: instead of ham or pork, shrimp, chicken, crabmeat, all can be canned or cooked.
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