Egg Foo Yong

• 2 Tbsp. vegetable oil
• 3 eggs
• 1 c. fresh bean spouts or drained bean sprouts
• 1/2 c. chopped, canned or leftover, cooked chicken
• 1/2 c. (about 4 oz. can) finely chopped, drained bamboo shoots
• 3 Tbsp. thinly sliced scallions
• 3 Tbsp. soy sauce
• 1 Tbsp. tomato catsup
• 1 1/2 tsp. cornstarch
• 1 tsp. sugar
• 1 tsp. vinegar

1. Heat oil in a 10 to 12-inch skillet.
2. Beat eggs in bowl until foamy.
3. Stir in bean sprouts, bamboo shoots, chicken, 2 tablespoons scallions and 1 tablespoon soy sauce for each pancake. Pour 1/4 cup of mixture into skillet.
4. As egg mixture sets around the edge, push it up over the meat with a spatula to form a patty. When patties are set, turn them to brown on other side.
5. Put onto plates.

vegetable oil, eggs, fresh bean spouts, chicken, bamboo shoots, scallions, soy sauce, tomato catsup, cornstarch, sugar, vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=697307 (may not work)