Egg Foo Yong

6 eggs

1 cup bean sprouts, rinsed and drained well

1 sm onion, chopped

3 to mushrooms

½ to 1 cup cooked chicken

2 tsp soy sauce

1 tsp salt

Vegetable oil

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1. Beat eggs in large bowl until foamy. Stir in bean sprouts, onion, mushrooms, chicken, soy sauce and salt.
2. Heat an omelet pan or 6” skillet. Add 1 tbls oil. Pour ¼ of egg mixture - about ½ cup - into skillet, cook 1 to 2 minutes or until crisp, turn 1 minute longer. Fold in ½ and arrange on platter. Keep warm while cooking remaining egg mixture. Serve with sauce.

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Egg Foo Yong Sauce

Mix 1 tbls cornstarch and 1 tbls soy sauce in small saucepan, gradually stir in 1 cup chicken broth. Cook, stirring constantly, until sauce thickens and bubbles 1 minute. Serve hot over Egg Foo Yong. Makes 1 cup.