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EGG FOO YOUNG 2 Recipe

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This recipe for EGG FOO YOUNG 2, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gail Hagen
Added: Tuesday, August 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. bean sprouts
4 medium fresh mushrooms
1/2 c. shrimp, pork, chicken anything on hand
1/2 c. peanut oil
3 large eggs

Sauce:
3/4 c. chicken broth
1 T. soy sauce
1 T. cornstarch plus 2 T. chicken broth

Directions:
Directions:
Prepare ahead; Rinse bean sprouts in a pot of cold water. Drain and pat dry Set a 12 inch wok or 8 inch skillet over high heat for 30 seconds. Pour in 1 Tbsp oil, swirl it in the pain and heat for another 30 seconds. Add the meat and stir fry for 1 minute or until done. Transfer to a plate. Break the eggs into a bowl and heat with a fork until they are well combined. Add the meat, bean sprouts and mushrooms. Set the pan again over high heat for 30 seconds. Add 1 Tbsp oil and swirl it around. Set the heat to low and pour in 1/4 cup of the egg mixture. Let cook for 1 minute undisturbed or until browned. Turn pancake over and let cook for another minute. Continue until all the mixture has been cooked. Serve with warm sauce.

Sauce:
In small saucepan, bring the chicken broth to a boil. Add the soy sauce and cornstarch mixture. Reduce heat and stir until thickened and clear. Keep warm over low heat.

 

 

 

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