Egg Foo Yong

• 4 medium eggs
• 12 cup cooked pork or 12 cup cooked chicken or 12 cup cooked ham or 12 cup cooked shrimp or 12 cup cooked crab
• 12 small onion, chopped
• 8 ounces bean sprouts (raw)
• 3 green onions (chopped)
• 12 teaspoon black pepper
• 12 teaspoon msg (Accent)
• oil (for frying)
• 1 cup chicken stock (or water)
• 14 teaspoon salt
• 1 teaspoon sugar
• 2 teaspoons Accent seasoning
• 2 teaspoons soy sauce
• 1 tablespoon cornstarch

1. Prepare and chop vegetables except for bean sprouts.
2. Set aside.
3. Beat eggs.
4. Mix eggs with rest of ingredients.
5. Fry in well oiled, hot skillet until golden brown.
6. When done drain on paper towel and put somewhere to keep warm.
7. In a sauce pan, combine the sauce ingredients and heat, stirring to dissolve the ingredients.
8. When the sauce gets hot it will thicken; remove from heat.
9. Serve egg foo young and sauce (placed in serving vessel) letting each put garnishes on their egg foo young with the sauce to their own taste.

eggs, pork, onion, bean sprouts, green onions, black pepper, oil, chicken stock, salt, sugar, accent seasoning, soy sauce, cornstarch

Taken from www.food.com/recipe/egg-foo-yong-163432 (may not work)