Egg Foo Yung
|Canned bean sprouts||16 Ounce, well drained (1 Can)|
|Finely chopped cooked ham||1 Cup (16 tbs) (Fully Cooked)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Thinly sliced mushrooms||1⁄2 Cup (8 tbs)|
|Cooking oil||1 Tablespoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Instant beef bouillon granules||1 Teaspoon|
|Soy sauce||10 1⁄2 Teaspoon|
Beat together eggs, salt, and 1/4 tea spoon pepper.
Stir in bean sprouts, ham, onion, and celery.
Heat about 2 tablespoons oil till hot.
Using about 1/4 cup mixture for each, fry patties in hot oil till golden, about 1 minute per side.
Repeat till all mixture is used stirring each time; add oil as needed.
Cook mushrooms in 1 tablespoon cooking oil till tender.
Blend in cornstarch.
Add water, bouillon granules, soy sauce, and catsup.
Cook and stir till thick and bubbly.