Egg Foo Yong
|Diced cooked ham/Roast pork / chicken||1 Cup (16 tbs)|
|Drained canned bean sprouts||1 Cup (16 tbs)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Soy sauce||1 Tablespoon|
|Monosodium glutamate||1⁄2 Teaspoon|
|Salt||1⁄2 Teaspoon (Smaller Amount With Ham)|
|Eggs||6 , beaten|
|Fat/Cooking oil||1 Tablespoon (About 1/4 Cup Or Enough To Form An 1/8 Inch Layer)|
Mix the ham, bean sprouts, onion, soy sauce, monosodium glutamate, and salt.
Stir in the eggs.
Heat the fat in a large heavy skillet.
Drop 1/4-cup portions of the mixture into the hot fat to form patties.
Cook about 5 minutes, or until browned on one side; turn and brown other side.
Lift from skillet with a pancake turner or slotted spoon; drain over fat for a few seconds.
Transfer to a warm heat-resistant platter; keep warm in a 200Â°F oven while cooking remaining patties.
Pour hot sauce over the patties on the platter.
Serve with fluffy cooked rice and additional soy sauce.