Egg Foo Yong

Sauce:

3/4 cup chicken stock or water
1 t. soya sauce
1/2 tsp. salt
 T cornstarch in 1/4 cup cold water
peas (optional)

Bring chicken stock to boil.  Add soya sauce, salt and then cornstarch mixture.  Lower heat and cook for 2 minutes until sauce is smooth and clear.  Keep warm at low heat ntil ready to sere with Egg Foo Yong.

Egg Mixture:

9 eggs
1/2 cup oil
1 tsp salt
1/2 tsp accent
pepper to taste
1 lb bean sprouts
1 cup celery shredded
1 cup fresh mushrooms 

2 green onions, shredded or 1/2 Spanish onion 1 cup choice or mix of the following: shredded barbecue pork, shredded chicken, 1 can crab meat, 1 can shrimp

Rise bean sprouts in cold water, drain.  Beat eggs well with fork; set aside.  Heat oil and season with salt, accent and pepper.  Stir fry celery, mushrooms and bean sprouts.  Add green onions and choice of meats and seafoods.  Fry until meat is pink or seafood is almost cooked.  Fold mixture into bowl of beaten eggs.  Ladle eggs mixture into heated fry pan, with boil on bottom, 1/2 cup at a time and fry like an omelette (cook for about 2 minutes until gold and flip over to cook for another minute).  Keep cooked egg pancakes warm in moderate oven until ready to serve.  Arrange neatly on a platter.  Pour hot sauce over top to serve.

Note: This is the recipe I got in the 1970's when I took a Chinese Food Cooking course in the Calgary Board of Education Night Class with that name.  It was reprinted in  Bow Valley's Best I Love Homemaking Cookbook (1989).