Egg Foo Young

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    Rexford

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    Rexford

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

4 eggs

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

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