Yield: 5 servings
|16 ounces||Mixed chinese vegetables, drained|
|5 ounces||Boned chicken or|
|¾ cup||Cooked chicken|
|¼ cup||Minced onion|
|½ teaspoon||Seasoned salt|
|5 teaspoons||Butter or margarine|
In mixing bowl, combine vegetables, chicken or turkey, onion, and season salt. Mix thoroughly. Add eggs and stir just until combined.
Preheat wok at Med. about 2 minutes. Melt 1 tsp of butter or margarine. Add ½ C of egg mixture or just enough to cover center flat base of wok. Cook for 3 minutes or until browned and egg is set.
Turn like a pancake with a smooth edged spatula and cook second side for 2 minutes. Turn only once. Either push up the side to keep warm or place on platter. Repeat cooking with remaining 4 patties. Serve immediately with Sherry-Broth Sauce or bottled sweet-sour sauce or mustard sauce. Makes 5 servings or 5 5-½ inch wide egg foo yung.