EGG FOO YONG

Mix:

                        1 1/ 2 C. Chinese bean sprouts, drained thoroughly.

                        3/ 4 C. onions, sliced thin lengthwise

                        1/ 4 C. very narrow celery strips, 2” long

                        1 1/ 2 C. Cooked ham, pork or other, sliced thin and in 2” strips.

Mix and add:

                        8 eggs, beaten slightly with a fork

                        1 1/ 2 tsp. salt (less 1 tsp. if ham or salted meat is used.)

                        1/ 4 tsp.pepper

Pour 1/ 4 C. of mix into 1/ 8 inch of hot grease.  Lower heat and cook till browned on both sides.  Makes 10 to 12 patties.

Brown gravy for egg foo yong:

            Combine:

                                    3 C. boiling water

                                    4 beef bouillon cubes

            Let cool to luke warm.

            Make white sauce gravy with 1/ 4 C. butter, 1/ 4 C. cornstarch and bouillon. 

            Cook to thicken(app. 5 min).  May add 1 Tbsp. Soy Sauce and 1 tsp. chineese

 molasses.

Serve hot on individual cakes or on a platter full.