Egg Foo Yung

• 1 cup (225 ml) cooked ham or pork
• 1/2 cup (125 ml) chopped onion
• 1 cup (225 ml) drained, canned bean sprouts
• 4 tbsp (60 ml) chopped green onion tops
• 1 tbsp (15 ml) soy sauce
• 1 tsp (5 ml) salt
• 3 eggs
• Oil for DEEP frying
• 1-1/2 cups (350 ml) chicken stock
• 1 tsp (5 ml) molasses
• 1 tsp (5 ml) soy sauce
• 1 tsp (5 ml) cornstarch
• 2 tbsp (30 ml) cold water

1. Put meat, onion, sprouts, green onion tops, soy sauce, and salt in a bowl; mix well.
2. Stir the eggs lightly into the mixture.
3. Use a deep-bowl ladle to spoon out the mixture and lower gently into hot oil.
4. Let them fry until they rise to the top; turn each to brown the other side.
5. Lift out with large slotted spoon.
6. Cover with a little sauce.
7. Heat stock with molasses and soy sauce.
8. Combine corn starch with water; stir until smooth.
9. Let come to a boiling and cook until thickened.

pork, onion, sprouts, green onion, soy sauce, salt, eggs, chicken, molasses, soy sauce, cornstarch, cold water

Taken from online-cookbook.com/goto/cook/rpage/000FA5 (may not work)