Traditional Egg Foo Yong
|Regular strength chicken broth||3⁄4 Cup (12 tbs)|
|Soy sauce||2 Tablespoon|
|Ground ginger||1⁄2 Teaspoon|
|Liquid hot pepper seasoning||1⁄4 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Water||1⁄3 Cup (5.33 tbs)|
|Diced cooked pork/Diced cooked ham||1 1⁄2 Cup (24 tbs)|
|Thinly sliced green onion with tops||2⁄3 Cup (10.67 tbs)|
|Bean sprouts||1⁄4 Pound, coarsely chopped|
|Salad oil||4 Tablespoon|
|Mushrooms||1⁄4 Pound, coarsely chopped|
In a 1 to 2-quart pan combine broth, soy, ginger, hot pepper seasoning, garlic powder, cornstarch, and water; stir until blended.
Cook over medium-high heat, stirring constantly, until bubbly and thickened.
Cover and keep hot.
In a bowl, beat eggs until blended; stir in pork, onions, and bean sprouts.
In a wide frying pan, heat 2 tablespoons of the oil over medium-high heat; add mushrooms and cook, stirring occasionally, until liquid has evaporated.
Lift out with a slotted spoon and add to egg mixture.
Heat 2 more tablespoons oil in pan over medium-high heat.
When oil is hot, pour egg mixture into pan in 1/4-cup portions; shape each portion into a patty (you can cook 3 or 4 at a time).
Cook patties, turning once, until golden on both sides (about 3 minutes total); remove from pan and keep warm.
Repeat until all egg mixture is used, adding more oil as needed.
Pour hot sauce over patties and serve at once.