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Egg Foo Yung
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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
  • Sauce:
  • 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.
  • 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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