Title: Egg foo yong (master recipe)
 Categories: Chinese, Eggs
      Yield: 4 Servings
 
      1 c  Cooked ham or roast pork
    1/2 c  Chopped, onions
      1 c  Drained, canned bean sprouts
      4 tb Chopped green onion tops
      1 tb Soy sauce
      1 ts Salt
      3    Eggs
           Oil for deep frying
           Sauce:
  1 1/2 c  Chicken stock
      1 ts Molasses
      1 ts Soy sauce
      1 ts Cornstarch
      2 tb Cold water
 
  Put meat, onion, sprouts, green onion tops, soy sauce, and salt in a
  bowl; mix well. Stir the eggs lightly into the mixture. Use a
  deep-bowl ladle to spoon out the mixture and lower into the hot oil.
  Tip the ladle at once to release the omelets. Let them fry until they
  rise to the top. Turn each to brown the other side. Lift out with a
  large slotted spoon. Serve on a hot dish covered with a little of the
  sauce (below). Serve additional soy sauce separately. Egg Foo Young
  Variations Chicken Foo Yong: Use cooked chicken or turkey instead of
  ham or pork. Crabmeat Foo Yong: Use canned or cooked crabmeat instead
  of ham or pork. Lobster Foo Yong: Use canned or cooked lobster
  instead of ham or pork. Shrimp Foo Yong: Use canned or cooked shrimp
  instead of ham or pork. Vegetable Foo Yong: Omit meat; use 2 cups
  chopped green pepper, celery, onion, and canned bean sprouts
  combined. Season with additional 1 teaspoon salt. Subgum Foo Yong: To
  the master recipe or any variation, add 1 cup diced mushrooms, 1/2
  cup diced green beans, and 1/2 cup diced canned bamboo shoots. Mix
  and cook as directed. Sauce: Heat stock with molasses and soy sauce.
  Combine cornstarch with cold water; stir it until smooth. Let come to
  boiling point and cook until thickened. Recipe from Mary Margaret
  McBride Encyclopedia of Cooking * Published by Homemakers Research
  Institute