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Title: Egg Foo Yong #1
Yield: 1 Servings

Ingredients

      1 c  chopped cooked turkey or
      1    chicken
      2 tb butter or margarine
      1 cn bean sprouts, drained
    1/2 c  chopped, onion
    1/2 c  chopped, celery
      1 tb finely chopped, green pepper
      1    or parsley
      6    slightly beaten eggs
      1 ts salt
      1    fat for frying
      1    sauce for egg foo yong:
      1    juice from cooked vegetables
      1    above
      1 c  juice from canned bean
      1    sprouts
      1 tb cornstarch
      1 ts sugar
      2 tb soy sauce

Instructions

Brown chicken lightly in butter. Add bean sprouts, onion, celery, and
green pepper. Cover and cook a few minutes until onion is
transparent. Cool slightly.

Spoon chicken-vegetable mixture into beaten eggs, straining out
liquid in bottom of pan. Add salt. Mix thoroughly. Pour 1/4 cup
mixture into hot fat, about 1/2 inch deep. Flatten "cake" to 1/2 inch
thickness. Cook until brown on both sides, turning once.

Drain and serve hot with sauce. Makes 12 cakes

Sauce for Egg Foo Yong: Combine juices, setting aside 1/4 cup of
liquid. Heat to boiling. Blend cornstarch, sugar, and the 1/4 cup
liquid. Add to boiling juice. Cook, stirring constantly until
thickened. Add soy sauce.

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

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