Clark’s Egg Foo Yong

Clark's Egg Foo Yong


6 eggs
1/2 cup onion, shredded
1 1/4 cups bean sprouts
1 cup cooked chicken or pork, shredded
2 tablespoons shortening
4 tablespoons cornstarch
8 teaspoons cold water
1 cup water
4 teaspoons soy sauce


Beat eggs well, add onion, well-drained bean sprouts, and meat.  Heat oil in frying pan, and drop in the mixture by large spoonfuls.  Brown on one side, and turn and brown on the other.  Remove to hot platter, and serve with a sauce made this way:

Soften cornstarch in 8 teaspoons cold water, and add it to one cup water and soy sauce.  Cook until it is smooth and thick, stirring constantly.  Serves four. 

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