EGG FOO YOUNG - THE BEST!!!

Egg Foo Young - The Best!!! image

Provided by Colleen Sowa

Time 1h40m

Number Of Ingredients 21

EGG BATTER
1/2 lb each: chicken breast and pork steak (cooked, cooled and chopped small)
12 large eggs (beaten)
2 can(s) (16 ounce) mixed chinese vegetables (drain liquid into sauce pot)
1 can(s) (16 ounce) bean sprouts (drain liquid into sauce pot)
1 large onion (minced fine)
1/2 tsp salt
1 tsp ground black pepper
4 Tbsp soy sauce
OIL FOR FRYING
3 Tbsp peanut oil (more if needed)
SAUCE
liquid from the twree cans of vegetables
4 c chicken broth (can use bouillon)
1/2 tsp ground black pepper
1 Tbsp dark corn syrup
3 Tbsp soy sauce
1 tsp ground ginger
THICKENER
1/2 c cold water
5 Tbsp corn starch

Steps:

1. Mix all sauce ingredients together and bring to a boil.
2. Add thickener ingredients together and stir until well mixed to avoid lumps. Stir this mixture into the boiling sauce mixture. Stir until grave/sauce is thickened. Set aside.
3. Add all egg batter ingredients together and mix well. Place some peanut oil in large skillet. Drop batter by large spoonfuls into hot oil in different areas of the skillet to form patties or pancake shapes. Cook until browned a bit and eggs are set. Turn and repeat process. Set aside in pan of sauce as you finish making the rest.
4. Use more oil as needed. *** I sometimes make a couple of cheap gravy mixes together according to directions (chicken, beef, turkey, pork... doesn't matter), and add this to my sauce.... it is good either way.