Ingredients
- 6 Eggs
- 1 cup Bean Sprouts
- 1/2 cup Onions, thinly sliced
- 1 cup Char Siu, Shrimp, or Spam julienned or chunks (shrimp)
- 1/2 teaspoon Salt (Optional)
Sauce
- 1 can (14 oz) Chicken Broth (low sodium, if you prefer)
- 1 tablespoon Corn Starch
Directions
Beat eggs lightly. Add bean sprouts, onions, meat, seasonings and mix lightly.
Put vegetable oil into a heavy skillet to a depth of 1/4" and heat. Drop about 1/2 cup of egg/vegetable mixture into oil and press into a patty. Brown both sides, cooking until the bean sprouts are tender but still slightly crisp.
Sauce: Reserve 1/4 cup of chicken broth and put remainder into a small pot chicken broth, add soy sauce and sugar, bring to a boil. Dissolve corn starch into the reserve chicken broth and bring to a boil. Add corn starch slurry into the pot, bring back to a boil to thicken. Pour sauce over egg foo yung patties; serve with rice.
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