Egg Foo Yung

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon soya sauce
• 1 tablespoon cider vinegar
• 1 teaspoon sugar
• 1 cup chicken broth
• 2 teaspoons cornstarch
• 3 tablespoons vegetable oil
• 1 garlic clove, peeled and minced
• 1/2 cup green onion, finely chopped
• 1 1/2 cups bean sprouts
• 1 cup chicken (or shrimp) or 1 cup lamb, shredded (or shrimp)
• 4 eggs
• 1/2 teaspoon salt

Recipe

• 1 in a 1 quart saucepan, combine the soy sauce, vinegar, sugar and 3/4 cup of the chicken broth. bring the mixture to a boil.
• 2 mix the cornstarch with the remaining 1/4 cup of broth. add the mixture to the saucepan and continue to boil, stirring constantly, for 2 minutes. keep the sauce warm over very low heat.
• 3 heat the oil in a heavy 9 or 10 inch skillet over high heat. add the garlic and green onions, and toss for 30 seconds. add the bean sprouts and toss for 30 seconds. add the lamb, chicken, or shrimp and toss for 2 minutes.
• 4 beat the eggs with the salt, and add to the skillet. reduce the heat to low. cook, uncovered for 3 minutes, then cover and cook for 5 more minutes, or until eggs are set.
• 5 loosen the bottom of he eggs from the skillet with a spatula and invert onto a serving platter. heat the reserved sauce to boiling and pour over the eggs.