More from L's Kitchen - Bean Sprouts!

L's Kitchen - Egg Foo Yung

A little something different for a light dinner!

Serves 4 (well, maybe 3 or 2, if muy hambrè)

'Pancakes':
· 3-4 eggs (depending on size), lightly beaten
· 1 C fresh bean sprouts
· 1/4 C minced scallions
· 1/4 C minced bamboo shoots or celery or shredded Chinese (Napa) cabbage
or good Chiriqui col
· 4 minced water chestnuts (optional) or about 1/2 cup of shredded jicama or daikon radish
· 1/3-1/2 C slivered cooked ham or chicken or pork or minced shrimp
· 1 t soy sauce
· 2-3 T peanut oil (or other cooking oil)
· If you like it spicy, add some minced jalapeño or serrano or habanero or other hot peppers.

Sauce:
· 1 C chicken broth
· 1 T soy sauce
· 1 T oyster sauce
· 1-1/2 T dry sherry
· 1 T cornstarch
· ¼ t white pepper

1. Mix eggs, vegetables, meat and 1 t soy sauce.
2. Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.
3. Add 1/3 cup egg mixture and fry as you would a pancake until lightly browned on the bottom, turn over and brown the flip side.
4. Keep warm (but do not stack), while you fry remaining “pancakes”, adding more oil if needed and stirring egg mixture before adding to pan.
Sauce:
5. In a bowl, blend cornstarch and chicken broth so it is smooth
6. In a pan, heat broth mixture, soy sauce, oyster sauce, sherry and pepper .
7. Cook, stirring, until sauce bubbles and thickens.
8. Serve over hot Egg Foo Yung pancakes.

Notes:
Canned bamboo shoots, water chestnuts, oyster sauce, soy sauce and peanut oil can be found either at El Rey, Super Baru or at the Casa Lisa Chinese store in David. Col (cabbage) can be found in the mercado. Romero's and Super Baru sometimes carry Napa Cabbage. You can occasionally find fresh jalapeño peppers at El Rey and Super Baru. Both stores carry them in cans, but they are ‘escabeche’ style so best to rinse thoroughly before using otherwise the vinegar in the escabeche sauce may overpower your dish.