3 tablespoons cooked chicken, chopped
1 tablespoon corn starch
2 mushrooms, chopped
1 tablespoon green onions, chopped
2 tablespoons diced onion
½ cup bean sprouts
1/8 teaspoon salt
2 tablespoons vegetable oil
1⁄3 cup chicken broth
1/8 teaspoon black pepper
3 tablespoons Ying's Stir Fry Sauce
1½ teaspoons starch
salt to taste
1. Beat eggs. Stir starch into eggs and mix well. Then add chicken, mushrooms, green onions, onions, bean sprouts and salt. Mix well.
2. Heat oil over medium to high heat in a skillet or frying pan. When oil is hot, use a cooking spoon to get a heaping load of prepared egg mixture and lay it in the skillet. Cook for 1-2 minutes on each side, or until golden brown.
Remove egg foo young from the skillet.
3. Combine sauce ingredients in a saucepan over medium heat. Bring
it to a boil. Continue stirring until the sauce thickens. Remove from heat.
4. Pour over egg foo young when it is served. Makes 3 to 4 servings.