Eggs Fu Young (Chinese)


5 eggs, beaten
1 1/2 cups cooked, diced pork
1 small onion, minced
1 1/2 cups bean sprouts, rinsed and drained
1 cup sliced mushrooms
1/4 cup salad oil

In large measuring cup, combine eggs, pork, onion, bean sprouts and mushrooms.

In large skillet, heat 2 Tbs. of the oil over medium-high heat. Pour egg mixture by 1/3 cupfuls into the pan.

Cook until light brown on both sides. Use more oil as needed.

Serve with sauce ladled over the eggs.

Sauce: In a small saucepan, heat to boiling 2 cups chicken broth and 1/4 cup soy sauce. Combine 2 Tbs. cornstarch and 1/2 cup water. Stir into broth. Cook, stirring, until thickened.