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Title: Egg Foo Yung # 2
Yield: 4 Servings

Ingredients

      1    no ingredients

Instructions

4 Eggs
2 cups Bean sprouts, bite size pieces
1/4 Small. white onion, chopped
1 Green onion, chopped
2 Tablespoons Flour
1/4 teaspoon Salt
1/4 cup Vegetable oil
Gravy
2 Tablespoons Vegetable oil
2 Tablespoons Flour
1 cup Chicken broth
1 Tablespoon Oyster sauce
1 teaspoon Dry sherry
1/4 teaspoon Salt
1/4 teaspoon White pepper

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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