Oriental, Seafood

EGG FOO YUNG

  • 4 large Egg
  • 1 1/2 teaspoons Salt
  • 1/4 teaspoons Pepper
  • 3/4 cups Onions, chopped
  • 1 cups Shrimp, chicken or pork,chopped
  • 1 cups Bean sprouts
  • 1/3 cups Scallions, chopped
  • 1 tablespoons Soy sauce
  • Sauce
  • 1 tablespoons Cornstarch
  • 1 1/2 cups Chicken broth
  • 2 teaspoons Molasses, dark

    • Lightly beat the eggs. salt and pepper. stir in remaining ingredients.

    Heat oil in skillet. Ladle 1/4 cup of mixture in hot skillet. Fry until brown on both sides. Drain

    Sauce:

    Blend cornstarch and broth add molasses and soy sauce. Cook over low heat , stirring until thickened. Serve with omelets.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Doris Weber of Severn. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!