Egg Fu Yung
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Ingredients:
1 c Barbecued meat or Tofu your choice *
1 c Fresh bean sprouts
1/2 c Celery, thinly sliced
1/4 c Onions, thinly sliced
1/4 c Green onions chopped fine
1/4 c Mushrooms sliced into strips
6 Eggs
1 Salt & pepper to taste
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Sauce/Marinade:
2 c Chicken or beef soup stock
1 g Msg accent (optional)
1 1/2 ts Corn starch
1 Salt to taste
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Directions:
Combine all ingredients except eggs and mix
thouroughly. Add eggs to mixture and blend together.
Heat enough oil to cover bottom of large skillet. Form
patties using approximately 1/3 cup of mixture. Fry
until brown on both sides turning only once. Heat
liquid for gravy in small saucepan. Add remaining
sauce ingredients and cook until thick and bubbly,
stirring constantly. Pour over patties and serve hot.
* Use leftover barbecued pork, chicken, beef or ham.
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