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Title: Egg Foo Yung # 2
Yield: 4 Servings

Ingredients

      4    eggs
      2 c  bean sprouts, bite sz pces
    1/4    sm. white onion, chopped
      1    green onion, chopped
      2 tb flour
    1/4 ts salt
    1/4 c  vegetable oil
      1    gravy
      2 tb vegetable oil
      2 tb flour
      1 c  chicken broth
      1 tb oyster sauce
      1 ts dry sherry
    1/4 ts salt
    1/4 ts white pepper

Instructions

Combine eggs, sprouts, onions, flour & salt thoroughly. Heat wok or
heavy skillet over moderate heat until hot. Add 2 T oil and heat.
Ladle mixture into 4 mounds in wok. Using a spatula, gently flatten
the mounds. Cook until the underside is brown, turn over, add the
remaining 2 T oil, and continue cooking for 6 to 7 minutes. Remove
and drain. Lightly score the top of each patty with an "X" and
arrange on serving platter. Pour gravy over all and serve. To make
gravy: Mix oil & flour in a pre-heated skillet and cook over medium
heat to make a roux. Gradually stir in broth along with remaining
gravy ingredients, cooking until a gravy consistency is reached. To
vary the gravy, add diced cooked chicken, pork or shrimp to it. From
Chef Chu's Distinctive Cuisine of China, Harper & Row.

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