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Title: Egg Foo Yong #2 (Master Recipe)
Yield: 4 Servings

Ingredients

      1 c  cooked ham or roast pork
    1/2 c  chopped, onions
      1 c  drained, canned bean sprouts
      4 tb chopped green onion tops
      1 tb soy sauce
      1 ts salt
      3 ea eggs
      1    oil for deep frying

Instructions

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. Serves 4 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 cups 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 Courtesy of Shareware RECIPE CLIPPER 1.2

Submitted By THE CALIFORNIA HERITAGE CONTINUES, A COOKBOOK BY THE
JUNIOR

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