Egg Foo Yong

Egg Foo Yong

8 eggs, beaten

3/4 lbs bean sprouts

1/2 cup green onions, thinly sliced

1/2 lb fresh white mushrooms, chopped

1/4 tsp garlic powder

1/4 tsp pepper

1/2 tsp salt

2 tbsp cooking oil

1 1/2 tsp cornstarch

1 1/2 tsp vinegar

1 1/2 tsp sugar

1 tsp soy sauce

3/4 cup chicken broth

Mix the first 7 ingredients together. Heat frying pan over medium heat, drizzle a little oil in the pan. With a soup ladle, pour pancake like portions onto the pan. Once the egg sets well, flip the egg foo yong and continue to cook. Place egg foo yong patties on a serving platter or in a casserole dish. 

In a small pot whisk cornstarch, vinegar, sugar, soy sauce and chicken broth. Heat over medium heat until slightly thickened  

Pour sauce over egg foo yong and serve.