"sf" > wrote in message
...
> On Mon, 07 Jan 2013 14:34:22 +1100, John J > wrote:
>
>> On Sun, 06 Jan 2013 18:49:45 -0800, sf > wrote:
>>
>> >On Sun, 06 Jan 2013 19:31:09 -0500, Tracy >
>> >wrote:
>> >
>> >> Egg foo yung is on a lot of menus in the Boston area. Maybe Polynesian
>> >> style restaurants? My sister always ordered it. I don't care for it
>> >> myself. It's like a veggie omelet with gravy.
>> >
>> > To be perfectly honest, I've never seen it on a menu, therefore I've
>> >never eaten it and wouldn't know what it looked like unless I Googled
>> >images, which I (obviously) haven't done before this.
>> >
>> >Googling images - OMG - YUCK, I agree with you. It's nasty looking.
>> >Ick.
>>
>> A Chinese omelette with sweet and sour sauce, the horror! I hope
>> you've recovered
>
> Honestly? I haven't. <sniffle>

A simple recipe from the old Betty Crocker cookbook. I like it occasionally.

2 TBS oil
3 eggs
1 cup bean sprouts
1/2 cup chopped cooked pork (or meat of choice)
2 TBS chopped onion
1 TBS soy sauce

Heat oil in skillet. Beat eggs until very thick and lemon colored,
stir in bean sprouts, pork, onion and soy sauce.

Pour 1/4 cup of mixture at a time into skillet, with broad spatula,
push cooked egg up over meat to form a patty. When patties are set,
turn to brown other side. Serve hot with sauce.

Sauce

1 tsp cornstarch
1 tsp sugar ( I add eqivalent artificial sweetener after it thickens)
1 tsp vinegar
2 1/2 TBS soy sauce
I/2 cup water

Combine all ingredients in small saucepan. Cook, stirring constantly,
until mixture thickens and boils. Boil and stir one minute. Serve over
the Egg Foo Yong patties.