Egg Foo Yung # 2

• 4 large eggs
• 2 cups mung bean sprouts
• 1/4 small white onion
• 1 each scallions, spring or green onions
• 2 tablespoons flour, all-purpose
• 1/4 teaspoon salt
• 1/4 cup vegetable oil
• 2 tablespoons vegetable oil
• 2 tablespoons flour, all-purpose
• 1 cup chicken broth
• 1 tablespoon oyster sauce
• 1 teaspoon sherry dry
• 1/4 teaspoon salt
• 1/4 teaspoon white pepper

1. Combine eggs, sprouts, onions, flour and salt thoroughly.
2. Heat wok or heavy skillet over moderate heat until hot.
3. Add 2 tablespoon oil and heat.
4. Ladle mixture into 4 mounds in wok.
5. Using a spatula, gently flatten the mounds.
6. Cook until the underside is brown, turn over, add the remaining 2 tablespoon oil, and continue cooking for 6 to 7 minutes.
7. Remove and drain.
8. Lightly score the top of each patty with an "X" and arrange on serving platter.
9. Pour gravy over all and serve.
10. To make gravy: Mix oil and flour in a pre- heated skillet and cook over medium heat to make a roux.
11. Gradually stir in broth along with remaining gravy ingredients, cooking until a gravy consistency is reached.
12. To vary the gravy, add diced cooked chicken, pork or shrimp to it.

eggs, bean sprouts, white onion, scallions, flour, salt, vegetable oil, vegetable oil, flour, chicken broth, oyster sauce, sherry dry, salt, white pepper

Taken from recipeland.com/recipe/v/egg-foo-yung-2-32595 (may not work)