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Eggs Fu-yung

Sauce
1 c Chicken broth
2 tb Soy sauce
1 tb Cornstarch
1/4 c Water


Egg Mixture
6 Eggs
1 1/2 c Pork, cooked, diced
2/3 c Onions, small, thinly sliced
16 oz Canned bean sprouts; drained
4 oz Canned mushrooms; drained - (stems and pieces)
2 tb Fat or oil


Mix broth and soy sauce. Heat to boiling.


Mix cornstarch and water. Stir slowing into the broth. Cook, stirring constantly, until thickened. Keep warm while cooking egg mixture.


Beat eggs until very thick and light. Fold in pork, onions, bean sprouts, and mushrooms. Heat fat in frypan over moderate heat. Pour egg mixture by 1/2 cupfuls into the pan. Cook until lightly browned on one side; turn and brown the other side. Serve sauce over the patties.



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