Recipe: Egg Foo Yung

Recipes using Tones Pure Cornstarch

Ingredients:

• 1 1/2 cup chopped cooked pork
• 1 medium onion sliced very thin
• 1 cup bean sprouts, washed, and well drained
• 6 eggs
• 1/2 tsp salt
• 1/4 tsp fresh ground pepper

Sauce:

• 1 tbsp cornstarch<
• 2 tbsp low sodium soy sauce
• 2 tsp sugar
• 2 tsp vinegar
• 1 cup water

1. Prepare sauce by combining all ingredients and mix well.
2. heat sauce and cool until thickened and clear.
3. Combine pork, onion and bean sprouts.
4. Combine salt, pepper, and eggs; then beat eggs until frothy.
5. Combine the pork, bean sprout, onion mix with the egg mix, and stir well.
6. Add 1/8 inch canola oil to a non-stick skillet, and heat until a drop of water splatters and sizzles in the oil.
7. Add the egg mix to the pan in about 1/3 cups sized cakes, and cook until golden brown.
8. Then flip te cake and cook on the other side until it too is golden brown.
9. Remove cooked cakes to a platter, and spoon the hot sauce over top of cake.
10. Keep cooked cakes warm until all cakes are cooked.

This recipe makes about 12 Egg Foo Yung cakes.