Egg Foo Yong

• 1 tablespoon cornstarch (dissolved in 1 T. cold water)
• 1 cup chicken stock
• 14 cup soy sauce
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 2 tablespoons peanut oil
• 2 teaspoons minced fresh ginger
• 1 -2 garlic clove, minced
• 12 cup mixed chopped crunchy vegetables (celery, water chestnuts, and bamboo shoots)
• 14 cup chopped green bell pepper
• 14 cup sliced scallion
• 1 cup cooked crabmeat (or chopped cooked shrimp, chicken, duck, or ham)
• peanut oil
• 6 large eggs, whisked
• 12 teaspoon salt
• minced fresh cilantro

1. In a small saucepan, combine the dissolved cornstarch, stock, soy sauce, and sugar.
2. Bring mixture to a boil; then lower the heat to medium and cook briefly, just until lightly thickened.
3. Stir in the sesame oil and keep warm over very low heat.
4. In a wok or large skillet, heat 2 tablespoons oil over high heat.
5. Stir in the ginger and garlic; cook for 30 seconds.
6. Add in the vegetables and cook 2 minutes or until the celery is crisp-tender.
7. Stir in the crab to heat through, then remove from the heat and scrape the mixture into a medium bowl.
8. Clean out the wok and return it to the heat.
9. Add in enough oil to measure about 1 inch in depth.
10. Heat the oil over med-high heat until it ripples.
11. Stir the eggs, salt, and 1/2 tablespoon prepared sauce into the vegetable-crab mixture.
12. Ladle about 1/3 cup at a time into the hot oil.
13. It will spread to several inches.
14. Cook about 1 1/2 minutes or until set and lightly browned on the bottom, then turn and cook just until the second side is set, about 1 minute.
15. Remove the egg patty using a slotted spoon and drain.
16. Repeat with the remaining mixture, adjusting the temperature as needed to cook for the proper amount of time.
17. Should get 8 patties or there about.
18. Arrange the patties side by side on plates; spoon the sauce over and around them; top with cilantro.

cornstarch, chicken stock, soy sauce, sugar, sesame oil, peanut oil, fresh ginger, garlic, crunchy vegetables, green bell pepper, scallion, crabmeat, peanut oil, eggs, salt, fresh cilantro

Taken from www.food.com/recipe/egg-foo-yong-173715 (may not work)