Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Cooked ham or roast pork 1 tb Soy sauce
1/2 c Chopped, onions 1 ts Salt
1 c Drained, canned bean sprouts 3 Eggs
4 tb Chopped green onion tops Oil for deep frying

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 into the hot oil. Tip the ladle at
once to release the omelets.

Let them fry until they rise to the top. Turn each to brown the other
side.

Lift out with a large slotted spoon. Serve on a hot dish covered
with a little of the sauce (below). Serve additional soy sauce
separately.

Egg Foo Young Variations

Chicken Foo Yong: Use cooked chicken or turkey instead of ham or pork.

Crabmeat Foo Yong: Use canned or cooked crabmeat instead of ham or
pork.

Lobster Foo Yong: Use canned or cooked lobster instead of ham or pork.

Shrimp Foo Yong: Use canned or cooked shrimp instead of ham or pork.

Vegetable Foo Yong: Omit meat; use 2 cups chopped green pepper,
celery, onion, and canned bean sprouts combined. Season with
additional 1 teaspoon salt.

Subgum Foo Yong: To the master recipe or any variation, add 1 cup
diced mushrooms, 1/2 cup diced green beans, and 1/2 cup diced canned
bamboo shoots. Mix and cook as directed.

: Sauce for Egg Foo Yong: 1 1/2 c chicken stock
1 t molasses
1 t soy sauce
1 t cornstarch
2 T cold water

Heat stock with molasses and soy sauce. Combine cornstarch with cold
water; stir it until smooth. Let come to boiling point and cook until
thickened.

Recipe from Mary Margaret McBride Encyclopedia of Cooking * Published
by Homemakers Research Institute copyright,1959

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