Egg Foo Yung

[nverland]

Egg Foo Yung

For the sauce:
2 Tbsp (30 ml) vegetable oil
1/4 lb (100 g) mushrooms, thinly sliced
2 cups (500 ml) boiling chicken stock, fresh or canned
1 Tbsp (15 ml) soy sauce
1 Tbsp (15 ml) tomato ketchup
2 Tbsp (30 ml) cornstarch (corn flour), dissolved in
2 Tbsp (30 ml) water

For the pancakes:
1 1/2 cups (375 ml) canned or fresh bean sprouts
1 medium sized onion, halved and cut lengthwise
into 1/16 in (2 mm) wide strips
1 stalk celery, cut into 2 in (5 cm) lengths then cut
lengthwise into 1/16 in (2 mm) wide strips
1/2 lb (225 g) thinly sliced boiled ham, cut into 2 by
1/16 inch (5 cm x 2 mm) strips
8 eggs
Salt and freshly ground pepper to taste
2 Tbsp (30 ml) vegetable oil for frying

Beginning with the sauce, heat the oil in a heavy skillet over
moderate heat and cook the mushrooms until they are soft and
slightly colored. Add the chicken stock, soy sauce, and ketchup
and bring to a boil over high heat. Stir the cornstarch and water
mixture to recombine it, then stir it into the boiling sauce. Lower
the heat and simmer for 2 to 3 minutes, or until it is no longer
milky. Partially cover the pan and keep the sauce warm over the
lowest possible heat.

Combine the bean sprouts (drained and patted dry if using canned),
the onion, celery, and ham in a large mixing bowl. In another bowl
beat the eggs lightly and stir in the salt and pepper. Heat the
vegetable oil in a large skillet over high heat. Stir the bean sprout
mixture into the beaten eggs and, using about 1/4 cup (60 ml)
of the batter per pancake, cook three or four pancakes at a time
over high heat. Turn the pancakes after 30 seconds and fry an
additional 30 seconds, until they are puffy and golden brown.
Serve immediately, accompanied by the hot mushroom sauce
in a bowl or sauce boat. Makes 12 pancakes, to serve 4 to 6.