Egg Foo Yung
|Bean sprouts||1 Cup (16 tbs) (Mung Beans)|
|Ginger||1⁄8 Teaspoon, freshly grated|
|Onion salt||1 Dash|
|Heavy cream||2 Tablespoon|
|Soy sauce||2 Teaspoon|
1. Saute bean sprouts in butter, ginger and onion salt until sprouts are translucent. Remove from skillet.
2. Beat eggs with cream. Mix in the bean sprouts.
3. Ladle 1/4 of mixture into skillet. Push eggs to form a patty. Once set, turn and brown. Remove from skillet, set aside and Repeat.
4. Drizzle each with soy sauce and serve. Wasabi can be added to the soy sauce for an added zing. serve as desired.