Egg Foo Young
3/4 cup chopped chicken
1 cup bean sprouts, rinsed**
1 Tbsp chopped green onions
2 Tbsp finely chopped water chestnuts
3 fresh mushrooms, chopped
Foo Young Sauce (recipe follows)
Combine all ingredients except sauce, adding eggs last. Beat until foamy. Heat 2 tablespoons of peanut oil in a skillet and spoon in 1/3 cup of egg mixture to form each cake. Fry over high heat till puffed and delicately browned, turning once. Makes 9 cakes. Serve with rice and broccoli on the side.
*For variation, substitute chopped pork, rabbit, crab, lobster, or shrimp.
**You can use freshly sprouted mung or adzuki beans.
While making Foo young sauce put cakes in warmed oven.
Foo Young Sauce: In saucepan, blend 1 Tbsp cornstarch and 2 tsp soy sauce. Add 1 cup chicken broth mix well. Cook stirring constantly till mixture thickens. Make 1 cup sauce.
— Barbara Rexford