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1
Put meat, onion, sprouts, green onion tops, soy sauce, and salt in a bowl; mix well.
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2
Stir the eggs lightly into the mixture.
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3
Use a deep-bowl ladle to spoon out the mixture and lower into the hot oil.
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4
Tip the ladle at once to release the omelets.
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5
Let them fry until they rise to the top.
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6
Turn each to brown the other side.
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7
Lift out with a large slotted spoon.
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8
Serve on a hot dish covered with a little of the sauce (below).
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9
Serve additional soy sauce separately.
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10
Egg Foo Young Variations Chicken Foo Yong:
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11
Use cooked chicken or turkey instead of ham or pork.
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12
Crabmeat Foo Yong:
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13
Use canned or cooked crabmeat instead of ham or pork.
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14
Lobster Foo Yong:
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15
Use canned or cooked lobster instead of ham or pork.
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16
Shrimp Foo Yong:
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17
Use canned or cooked shrimp instead of ham or pork.
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18
Vegetable Foo Yong:
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19
Omit meat; use 2 cups chopped green pepper, celery, onion, and canned bean sprouts combined.
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20
Season with additional 1 teaspoon salt.
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21
Subgum Foo Yong:
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22
To the master recipe or any variation, add 1 cup diced mushrooms, 1/2 cup diced green beans, and 1/2 cup diced canned bamboo shoots.
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23
Mix and cook as directed.
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24
Sauce:
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25
Heat stock with molasses and soy sauce.
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26
Combine cornstarch with cold water; stir it until smooth.
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27
Let come to boiling point and cook until thickened.
