Egg Foo Yung

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Title: Egg Foo Yung
Categories: Cheese/eggs, Oriental, Wok
Yield: 3 servings

1/4 c Cooked or raw meat, sliced
-fine
1 sm Onion, minced
2 c Bean sprouts, cooked cooled
-and drained
Salt
Pepper
Oil
3 Eggs

1. cook bean sprouts in water about 7 minutes. Pour into a sieve and
drain thoroughly. Canned bean sprouts may be used - merely drain them
thoroughly.

2. Stir fry meat and onions in a wok until meat is cooked. Put meat
into a dish and allow to cool.

3. When ingredients are cooled, mix them all together in a small bowl
along with 3 eggs, salt, and pepper. Do not overmix the ingredients
once the eggs have been added, as a heavy hand will cause eggs to
become too liquid.

4. Add oil to a wok so that it will be to a depth of 1" in the center.
Turn burner on medium setting and heat oil up for about 5 or 6
minutes. Ladle in 1/3 of your omelette mixture into the wok. Use a
minute timer and set it for 5 minutes. Cook your omelette the full 5
minutes. Flip your omelette over and cook the reverse side a full 5
minutes. At the end of the cooking time, take a turner and press down
on your omelette while it is still in the wok, if raw egg oozes out,
then cook patty some more. If patty is cooked, egg should not ooze
out. Remove cooked patties to serving platter. Repeat cooking
procedure for other two patties. Note: oil for the 2nd and 3rd
patties will become foamy, so lower your heat setting slightly. There
should be enough oil in your wok initially so that additional oil is
not required for the last 2 patties. Discard any oil that is
remaining in wok, after cooking egg foo yung.

5. Arrange patties on serving platter. (You may wish to serve gravy
with patties. Recipe for gravy follows.)

NOTE: A minute timer is suggested in this recipe for use, as egg foo
yung patties readily break up in the wok, if they do not receive
sufficient cooking time.

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