JOYCE CHEN'S EGG FOO YOUNG
5 large or 7 medium eggs, mixed gently with a fork in a large bowl
Add 1 c. of fresh bean sprouts (not canned) or shredded lettuce if sprouts are not available, 1/2 c. shredded celery (or sliced lengthwise), 1/4 c. sliced onion, 4 oz. can mushrooms drained or 1/2 c. small fresh mushrooms (optional), 1/2 c. cooked meat (pork, beef or chicken, etc.) cut in small pieces (optional), 1 t. salt, pepper to taste, 1/4 t. monosodium glutamate and 1 t. dry sherry. Mix all ingredients but don't beat. Drop by large spoonsful into 1 inch of hot fat (hot enough to make a bread cube bubble or approximately 365°-375°) to make 4 equal portions. Brown on both sides. Remove from fat and drain.
EGG FOO YOUNG SAUCE:
2 c. chicken broth, beef or vegetable bouillon or water
1/4 t. monosodium glutamate
1/2 t. salt
1 T. soy sauce
1 t. catsup
31/2 T. flour mixed in 1/4 c. cold water
Mix all ingredients together and cook over medium high heat stirring constantly until thickened. Serve over the Egg Foo Young. The Egg Foo Young can also be served with mashed potatoes or rice with or without the sauce.
Joyce Chen's Egg Foo Young recipe is published in our February, 1994 Menu Minder.