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Egg Foo Young

1/2 c Onion; Diced
1/2 c Smithfield Ham Or Chinese Roast Pork, Diced
3 Whole Eggs
Oil; For Frying


Egg Foo Young Gravy
1 c Water
1 tb Peanut Oil
1 ts Sugar
1 ts Salt
1 ts Soy Sauce; Dark
Pepper To Taste
1 ts Cornstarch Mixed With 2 Tbs Water


Mix the onion and roast pork.

Beat the eggs and stir into the pork and onions.

In a wok or skillet heat 21/2 inches of oil almost to the point of smoking, about 375 degrees.

Pour one-third of the egg mixture into the pan.

Brown for 2 minutes. Use a ladle and splash the top of the omelet with the oil so that the top becomes firm.

Flip the omelet over. Brown for 1 1/2 minutes.

Remove and drain. Repeat for the remaining mixture

Serve with gravy

Gravy: Bring the water to a boil and add all the ingredients. Stir for 1/2 minute.


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