Egg Fu Yung - Egg Foo Young

• 1 tsp (5 ml) cornstarch
• 1 boullion cube
• 1 tsp (5 ml) soy sauce
• 1 tsp (5 ml) sugar
• 1 tsp (5 ml) vinegar
• 3 eggs, slightly beaten
• 1/4 cup (60 ml) chopped green onion
• 1 cup (225 ml) bean sprouts
• 1/2 cup (125 ml) chopped cooked ham, shrimp, scallops, etc.
• 2 tsp (10 ml) soy sauce
• 1/8 tsp (1 ml) salt
• 1 tsp (5 ml) vegetable oil

1. Combine cornstarch with 1/2 cup (125 ml) cold water, then add other ingredients.
2. Bring to a boil, simmer 1 minute.
3. Remove from heat.
4. Cover and keep hot.
5. Combine all egg fu yung ingredients.
6. Slowly heat oil in small skillet.
7. Add egg mixture 1/4 cup (60 ml) at a time as for pancakes.
8. Saute, turning once, just until golden brown.

cornstarch, boullion, soy sauce, sugar, vinegar, eggs, green onion, bean sprouts, shrimp, soy sauce, salt, vegetable oil

Taken from online-cookbook.com/goto/cook/rpage/00002C (may not work)