Eggs Fu-yung Recipe

Eggs Fu-yung Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:

SAUCE
1 cup: Chicken broth,
2 tbsp: Soy sauce,
1 tbsp: Cornstarch,
1/4 cup: Water,

EGG MIXTURE
6: Eggs,
1 1/2 cup: Pork, cooked, diced
2/3 cup: Onions, small, thinly sliced
16 ounce: Canned bean sprouts, drained
4 ounce: Canned mushrooms, drained - (stems and pieces)
2 tbsp: Fat or oil,

Directions:

Mix broth and soy sauce. Heat to boiling.

Mix cornstarch and water. Stir slowing into the broth. Cook, stirring
constantly, until thickened. Keep warm while cooking egg mixture.

Beat eggs until very thick and light. Fold in pork, onions, bean
sprouts, and mushrooms. Heat fat in frypan over moderate heat. Pour
egg mixture by 1/2 cupfuls into the pan. Cook until lightly browned
on one side; turn and brown the other side. Serve sauce over the
patties.

NOTE: For this recipe, use only clean eggs with no cracks in shells.

[Karen feels compelled to add: Because of the risk of salmonella
poisoning, its been widely recommended that children, the elderly,
and immuno-compromised persons avoid consuming any raw or undercooked
eggs.]

Calories per serving (2 patties): About 220

Source: FOOD -- by U.S. Department of Agriculture Typed for you by
Karen Mintzias


Source from luhu.jp