EGGS FOO YONG 8 patties
1 T OIL
1 GREEN PEPPER CHPD
1 ONION CHPD
I C BEAN SPROUTS (rinsed & drained)
18 oz CAN WATER CHESTNUTS (drained & sliced)
2 – 3 T SOY SAUCE
5 EGGS
1 T OIL
HEAT 1 T OIL IN SKILLET; SAUTE PEPPER & ONION TIL TENDER.STIR IN SPROUTS / CHESTNUTS / SOY SAUCE HEAT THRU; REMOVE FROM HEAT
IN BOWL, BEAT EGGS TIL THICK & LEMON COLOR; STIR IN VEGGIE MIXTURE. IN SKILLET, HEAT 1 T OIL; POUR MIXTURE INTO HOT SKILLET USING CUP OR LADLE TO FORM PATTIES ABOUT 5″.
WHEN PATTIES ARE SET & BROWN, TURN TO BROWN OTHER SIDE. SERVE WARM WITH SAUCE.
HEAT 2 C BEEF BROTH TO BOILING. BLEND 2 T CORNSTARCH, 1/4 C COLD WATER & 2 T SOY SAUCE; STIR GRADUALLY INTO BROTH. COOK STIRRING UNTIL MIXTURE THICKENS & BOILS. BOIL & STIR 1 MIN.