Egg Foo Young II

This is the second recipe for Egg Foo Young that I love to have among my recipe collections. I found this recipe on a Chinese cookbook that I have in my library. I like the egg sauce to serve on top of the Egg Foo Young. The rest of the recipe is the vegetables or meat that is available on hand. For a quick dinner, I suggest using the roasted chicken sold on the market. I have created so many recipes using roasted chicken. Naturally, people might wonder how roasted chicken can become the Asian Egg Foo Young, but with a few ingredient changes, a wonderful mouthwatering Chinese dish can be created.

Ingredients:
3 eggs, beaten until foamy
1/2 cup cooked chicken, chopped
2 tbs chopped white onions
1/4 cup chopped celery
1/4 cup chopped mushrooms
1/4 cup bean sprouts
Green onions, chopped
1 garlic clove, chopped
Salt and pepper

Egg Foo Young sauce:
1/2 cup chicken broth
2 tsp soy sauce
1 tsp sugar
1 tsp vinegar
1/4 tsp salt
1 tsp cornstarch

Directions:
To make sauce:
Bring the chicken broth, soy sauce, vinegar, sugar and salt to boil; simmer.  Blend the cornstarch with a little hot broth into a paste, and add it to the broth. Simmer for 1 minute and set aside.
To make Egg Foo Young:
Combine the beaten eggs with all the ingredients in a bowl.

In a medium nonstick sauté pan, add a little peanut oil and spoon half of the egg mixture into the pan.

Fry until the underside of the egg mixture is lightly brown. Turn egg mixture over and cook until brown.

 Remove from the pan and place on a serving plate and top with egg sauce.