INGREDIENTS

INSTRUCTIONS

Put meat, onion, sprouts, green onion tops, soy sauce, and salt in a
bowl; mix well. Stir the eggs lightly into the mixture. Use a
deep-bowl ladle to spoon out the mixture and lower into the hot oil.
Tip the ladle at once to release the omelets. Let them fry until they
rise to the top. Turn each to brown the other side. Lift out with a
large slotted spoon. Serve on a hot dish covered with a little of the
sauce (below). Serve additional soy sauce separately. Egg Foo Young
Variations Chicken Foo Yong: Use cooked chicken or turkey instead of
ham or pork. Crabmeat Foo Yong: Use canned or cooked crabmeat instead
of ham or pork. Lobster Foo Yong: Use canned or cooked lobster  instead
of ham or pork. Shrimp Foo Yong: Use canned or cooked shrimp  instead
of ham or pork. Vegetable Foo Yong: Omit meat; use 2 cups  chopped
green pepper, celery, onion, and canned bean sprouts  combined. Season
with additional 1 teaspoon salt. Subgum Foo Yong: To  the master recipe
or any variation, add 1 cup diced mushrooms, 1/2  cup diced green
beans, and 1/2 cup diced canned bamboo shoots. Mix  and cook as
directed. Sauce: Heat stock with molasses and soy sauce.  Combine
cornstarch with cold water; stir it until smooth. Let come to  boiling
point and cook until thickened. Recipe from Mary Margaret  McBride
Encyclopedia of Cooking * Published by Homemakers Research  Institute
copyright,1959

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Nutrition (calculated from recipe ingredients)
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Calories: 167
Calories From Fat: 60
Total Fat: 6.6g
Cholesterol: 161.5mg
Sodium: 1484mg
Potassium: 370mg
Carbohydrates: 9.3g
Fiber: <1g
Sugar: 4.8g
Protein: 17g