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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.


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