Classic Egg Foo Yong
|Salt||1 1⁄2 Teaspoon|
|Chopped onions||3⁄4 Cup (12 tbs)|
|Cooked pork/Chicken / shrimp||1 Cup (16 tbs), chopped|
|Bean sprouts||1 Cup (16 tbs)|
|Chopped scallions||4 Tablespoon|
|Soy sauce||2 Tablespoon|
|Oil||3⁄4 Cup (12 tbs)|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Molasses/Dark corn syrup||2 Teaspoon|
Lightly beat the eggs, salt, and pepper.
Stir in the onions, meat or fish, sprouts, scallions, and 1 tablespoon soy sauce.
Heat the oil in a skillet.
Use a ladle or 14 cup of the mixture and drop into the oil.
Fry until browned on both sides.
Mix the cornstarch to a paste with a little broth.
Combine in a saucepan with all the broth, the molasses, and remaining soy sauce.
Cook over low heat, stirring steadily until thickened.
Pour over the omelets and serve.