Eggs fu-yung
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chicken broth |
| 2 | tablespoons | Soy sauce |
| 6 | Eggs | |
| 1½ | cup | Pork, cooked, diced |
| ⅔ | cup | Onions, small, thinly sliced |
| 16 | ounces | Canned bean sprouts; drained |
| 1 | tablespoon | Cornstarch |
| ¼ | cup | Water |
| 4 | ounces | Canned mushrooms; drained (stems and pieces) |
| 2 | tablespoons | Fat or oil |
Directions
SAUCE
EGG MIXTURE
Mix broth and soy sauce. Heat to boiling.
Mix cornstarch and water. Stir slowing into the broth. Cook, stirring constantly, until thickened. Keep warm while cooking egg mixture.
Beat eggs until very thick and light. Fold in pork, onions, bean sprouts, and mushrooms. Heat fat in frypan over moderate heat. Pour egg mixture by ½ cupfuls into the pan. Cook until lightly browned on one side; turn and brown the other side. Serve sauce over the patties.
NOTE: For this recipe, use only clean eggs with no cracks in shells.
[Karen feels compelled to add: Because of the risk of salmonella poisoning, it's been widely recommended that children, the elderly, and immuno-compromised persons avoid consuming any raw or undercooked eggs.]
Calories per serving (2 patties): About 220 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias