Asian: Egg Foo Yung 02 by Recipe Cottage

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	Egg Foo Yung 02

		EGG FU YUNG for four 5 large eggs or 7 medium, unbeaten 1 c (227 mL) bean sprouts (or shredded heavy part of lettuce) 1/2 c (114 mL) shredded celery 1/4 c (60 mL) onion 1/2 c (114 mL) cooked meat or poultry, shredded or finely chopped 1 tsp (5 mL) salt 1/4 tsp (1.25 mL) MSG (optional) 1 tsp (5 mL) sherry dash pepper 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). Serve with sauce: 2 c. (455 mL) chicken broth 1/4 tsp (1.23 mL) MSG (if you use this) 1 tablespoon (15 mL) soy sauce 1/2 teaspoon (2.25 mL) salt 1/2 teaspoon (2.25 mL) ketchup 3 1/2 tablespoons (52.5 mL) flour mixed with 1/4 c. (60 mL) water Combine above and cook over medium-high heat, stirring constantly until boiling and thick. Keep warm over low heat until serving.