Egg Foo Yung

• 1/2 lb (.2 kg). ground beef
• 3/4 cup (175 ml) onion, chopped
• 2 cups (475 ml) cabbage, chopped OR bean sprouts
• 6 eggs, beaten
• 1 tsp (5 ml). salt
• oil for frying pan
• 1/4 cup (60 ml) soy sauce
• 1 tbsp (15 ml). cornstarch
• 2 tsp (10 ml). sugar
• 1/4 tsp (1 ml). vinegar
• 1-1/2 cups (350 ml) chicken broth (or water and chicken bouillon)
• hot cooked rice, as needed

1. Brown ground beef.
2. Mix together all 5 patty ingredients.
3. Drop by 1/4 cupfuls into hot, oiled frying pan.
4. Press patties to flatten with spatula as they cook.
5. Brown both sides.
6. Mix 5 sauce ingredients in small saucepan.
7. Heat to boiling, stirring constantly.
8. Serve patties hot with sauce and rice.

ground beef, onion, cabbage, eggs, salt, oil, soy sauce, cornstarch, sugar, vinegar, chicken broth, rice

Taken from online-cookbook.com/goto/cook/rpage/0003CD (may not work)