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Recipe by: augustijn
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See below ingredients and instructions of the recipe
---------------------------SAUCE--------------------------------
1 c Chicken broth
2 tb Soy sauce
1 tb Cornstarch
1/4 c Water
------------------------EGG MIXTURE-----------------------------
6 Eggs
1 1/2 c Pork, cooked, diced
2/3 c Onions, small, thinly sliced
16 oz Canned bean sprouts; drained
4 oz Canned mushrooms; drained
-- (stems and pieces)
2 tb Fat or oil
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 1/2 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
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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