Dark's Kitchen
Serves 4

6 eggs
1/2 pint bean sprouts, minced
4 Tbsp scallions, minced
4 tsp bamboo shoots, minced
4 water chestnuts, minced
1/2 C ham, shredded
1 1/3 Tbsp soy sauce, divided
2 Tbsp vegetable oil (peanut, canola, etc.)
1 C chicken broth
2 tsp sugar
2 tsp vinegar
1 Tbsp corn starch
2 Tbsp water


Preheat oven to 125 F degrees, or your lowest temperature.

In a small bowl, lightly beat eggs. Add ham, sprouts, scallions, bambo, chestnuts, and 1 tsp soy sauce.

In a small skillet, over medium-high heat, heat oil for 30 seconds.

Add 1/3 C batter to pan and cook like a pancake, flipping once, and browning both sides.

Place in any baking dish and place in oven, keeping them warm while cooking remainder of batter.

In a small glass or measuring cup, mix water and corn starch.

In a medium pot, combine remaining soy sauce, chicken broth, sugar, and vinegar.

Bring to a boil.

Add cornstarch mixture and continue cooking until the sauce thickens.

Serve topped with sauce.
Egg Fu Yung
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