Recipe: Egg Foo Yung

Recipes using Tones Pure Cornstarch

Egg Foo Yung

• 1/4 cup carrots
• 1/4 cup chop suey potato
• 1/2 cup string beans
• 1 cup bean sprouts
• 3 dried mushrooms, soaked in water and cut into thin
• 1/2 teaspoon salt
• 1 teaspoon soy sauce
• 5 eggs
• 1/2 cup ham, cut into strips
• 1/8 teaspoon Accent

1. Cut first three vegetables into thin strips. Parboil. Drain.
2. Add salt and soy sauce to first five ingredients and let stand a few minutes.
3. Beat eggs with fork.
4. Add eggs, ham strips and Accent to vegetable mixture.
5. Fry in two portions until eggs are done.

• 1 teaspoon cornstarch
• 1 teaspoon sugar
• 2 teaspoons soy sauce
• 1 teaspoon vinegar
• 1/2 cup chicken stock or vegetable bouillon
• 1 to 2 teaspoons oyster sauce

1. In a small saucepan, combine cornstarch, sugar, soy sauce, and vinegar; stir in chicken stock or vegetable bouillon.
2. Cook over low heat until thickened.
3. Add oyster sauce. Pour over egg foo yung.