Ma'S Egg Foo Yong

• 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 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

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.

egg foo, eggs, salt, pepper, sherry wine, oil, green onion, bamboo shoot, shrimp, bean sprouts, soy sauce, chicken broth, soy sauce, sherry wine, oyster sauce, sugar, cornstarch, water

Taken from www.food.com/recipe/mas-egg-foo-yong-140361 (may not work)