Name: Egg Fu Yung
Ingredients: 5 lg Eggs -or-; 7 md Eggs; unbeaten; 1 c Bean sprouts (or shredded heavy part of lettuce); 1/2 c Shredded celery; 1/4 c Onion; 1/2 c Cooked meat or poultry; shredded or finely chopped; 1 ts Salt; 1/4 ts MSG (if you don't object to it); 1 ts Sherry; 1 ds Pepper; 2 c Chicken broth; 1/4 ts Msg (if you use this); 1 tb Soy sauce; 1/2 ts Salt; 1/2 ts Ketchup; 3 1/2 tb Flour mixed with:; 1/4 c Water

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Meats		Eggs	4	Servings

INGREDIENTS

5	lg	Eggs -or-
7	md	Eggs; unbeaten
1	c	Bean sprouts (or shredded heavy part of lettuce)
1/2	c	Shredded celery
1/4	c	Onion
1/2	c	Cooked meat or poultry; shredded or finely chopped
1	ts	Salt
1/4	ts	MSG (if you don't object to it)
1	ts	Sherry
1	ds	Pepper
2	c	Chicken broth
1/4	ts	Msg (if you use this)
1	tb	Soy sauce
1/2	ts	Salt
1/2	ts	Ketchup
3 1/2	tb	Flour mixed with:
1/4	c	Water

INSTRUCTIONS

SAUCE
From: Esther Vail <esther@rochgte.fidonet.org>
Date: Sat, 24 Jun 1995 10:48:59
From Joyce Chen's PBS tv cooking show, about 1966:
Mix very gently with chopsticks; you don't want to bea it.  Heat 1 inch
(2.5 centimeters) of oil to medium high, checking temperature by seeing if
a bread cube will brown quickly. Fry one patty at a time or more depending
on the size of your cooking pot: four large patties will fill a square
electric frying pan. If you must do this head, reheat (on a rack or
crumpled aluminum foil) on a cookie sheet at 450 degrees F (230 C), or keep
warm in a similar set-up at 350 F (180 C).
Sauce: Combine above and cook over medium-high heat, stirring constantly
until boiling and thick.  Keep warm over low heat until serving.
REC.FOOD.RECIPES ARCHIVES
/EGGS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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