Egg Foo Yung # 2

Directions

Combine eggs, sprouts, onions, flour and salt thoroughly.

Heat wok or heavy skillet over moderate heat until hot.

Add 2 tablespoon oil and heat. Ladle mixture into 4 mounds in wok. Using a spatula, gently flatten the mounds. Cook until the underside is brown, turn over, add the remaining 2 tablespoon oil, and continue cooking for 6 to 7 minutes. Remove and drain. Lightly score the top of each patty with an “X” and arrange on serving platter. Pour gravy over all and serve. To make gravy: Mix oil and flour in a pre- heated skillet and cook over medium heat to make a roux. Gradually stir in broth along with remaining gravy ingredients, cooking until a gravy consistency is reached. To vary the gravy, add diced cooked chicken, pork or shrimp to it.