Ma's Egg Foo Yong

Ma used to make this for all (7) of us when I was young. She used round eggs molds or a tuna can with both ends cut off to make them perfectly round and to keep the mixture together. These are the measurements she gave me--it makes just and bit--can be easily multiplied.

• Ready In: 40 mins
• Serves: 4
• Yields: 6 Patties

Ingredients

• EGG FOO YONG

• 2  eggs
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 1  teaspoon sherry wine
• 1 1⁄2 tablespoons  oil (divided)
• 1  green onion
• 1⁄2 tablespoon bamboo shoot, minced
• 1⁄2 cup  diced chicken meat or 1⁄2 cup shrimp or 1⁄2 cup pork, diced very small
• 1⁄2 cup bean sprouts
• 1⁄4 tablespoon soy sauce

• SAUCE

• 3⁄4 cup chicken broth
• 1  teaspoon soy sauce
• 2  teaspoons sherry wine
• 3  teaspoons oyster sauce
• 1⁄4 teaspoon sugar
• 2  teaspoons cornstarch
• 1 1⁄2 teaspoons water

Directions

1. EGG FOO YONG:
2. Beat eggs, stir in salt, pepper & sherry.
3. Heat 1/2 to 3/4 Tbs of oil and stir-fry onion and bamboo shoots for 1.5 minutes, add meat, bean sprouts and soy sauce, stir-fry one minute more.
4. Remove from heat and cool.
5. When cool stir into egg mixture.
6. Heat 1 Tsp oil in pan. Slowly pour in approx 1/4 egg mixture into mold (if not using mold you may have to "help" the mixture stay in patty shape). Cook until set & lightly brown, remove mold, turn and cook until other side is browned. Add more oil as needed.
7. SAUCE:
8. Bring all ingredients except water and corn starch to a boil. Dissolve corn starch in water, stir into mixture, bring to a boil until thickened. Serve over Egg Foo Yong.