Ma's Egg Foo Yong

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• 2 eggs
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon sherry wine
• 1 1/2 tablespoons oil (divided)
• 1 green onion
• 1/2 tablespoon bamboo shoot, minced
• 1/2 cup diced chicken meat or 1/2 cup shrimp or 1/2 cup lamb, diced very small
• 1/2 cup bean sprouts
• 1/4 tablespoon soy sauce
• 3/4 cup chicken broth
• 1 teaspoon soy sauce
• 2 teaspoons sherry wine
• 3 teaspoons oyster sauce
• 1/4 teaspoon sugar
• 2 teaspoons cornstarch
• 1 1/2 teaspoons water

Recipe

• 1 egg foo yong:.
• 2 beat eggs, stir in salt, pepper & sherry.
• 3 heat 1/2 to 3/4 tbs of oil and stir-fry onion and bamboo shoots for 1.5 minutes, add meat, bean sprouts and soy sauce, stir-fry one minute more.
• 4 remove from heat and cool.
• 5 when cool stir into egg mixture.
• 6 heat 1 tsp oil in pan. slowly pour in approx 1/4 egg mixture into mold (if not using mold you may have to "help" the mixture stay in patty shape). cook until set & lightly brown, remove mold, turn and cook until other side is browned. add more oil as needed.
• 7 sauce:.
• 8 bring all ingredients except water and corn starch to a boil. dissolve corn starch in water, stir into mixture, bring to a boil until thickened. serve over egg foo yong.