Egg Foo Young
This somewhat forgotten dish makes a great brunch item.
Serves 2-4
6 Eggs
2 cups Mixed Oriental vegetables (canned)
2 tablespoons Oil
Sauce:
1/2 cup Chicken broth
1 teaspoon Sugar
1 teaspoon Rice vinegar
2 tablespoon Soy sauce
1 teaspoon Cornstarch
Heat the sauce ingredients (except the cornstarch). Mix the cornstarch with 1 teaspoon of cool water and whisk it into the sauce. Simmer for 5 minutes. Set aside. Heat the oil in a heavy skillet. Whip the eggs. Drain the vegetables. Add them to the eggs. Spoon the mixture into the skillet to form small patties. Turn, browning on both sides. Serve warm, drizzling the warm sauce over the patties.
