Pemberton Cookbook

Egg Foo Young

This somewhat forgotten dish makes a great brunch item.

Serves 2-4

Ingredients:

• 1/2 cup chicken broth
• 1 teaspoon sugar
• 1 teaspoon rice vinegar
• 2 tablespoon soy sauce
• 1 teaspoon cornstarch
• 6 eggs
• 2 cups mixed oriental vegetables (canned or frozen, thawed)
• 2 tablespoons oil

Directions:

Heat the broth, sugar, vinegar and soy sauce in a saucepan.

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.

Drizzle the warm sauce over the patties to serve.

- Anne Pemberton

Page created July 24, 2001. Anne Pemberton. Edited Tue, June 3, 2003 . AP.