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Egg Fu-Yung Recipe

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This recipe for Egg Fu-Yung, by , is from The Wenstad/Satrang Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John/Gloria Wenstad
Added: Tuesday, January 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c chicken broth (1 bouillion cubes in 1 c water)
1/4 tsp sugar
2 T soy sauce
1 T cornstarch
1/4 c water
6 eggs
1 1/2 c diced cooked pork or chicken
1 can bean sprouts
1 can mushroom, drained

Directions:
Directions:
Combine broth, sugar and soy sauce; heat to boiling. Blend cornstarch and water. Stir slowly into broth. Cook and stir constantly till thickened. Keep warm while cooking egg mixture.

Beat eggs till thick and light. Fold in meat and bean sprouts and mushrooms. Heat oil over moderate heat. Pour 1/2 c of egg mixture into fat to make patties.

Number Of Servings:
Number Of Servings:
4 servings of 3 each

 

 

 

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