Asian Classic – Egg Fu Yung

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PREPARATION

1 Mince all the vegetables, and shred the meat.

2 Place the eggs in a bowl and beat slightly, breaking the yolks. Mix in the meat and vegetables and I teaspoon of soy sauce.

3 Heat 2 tablespoons of cooking oll in a small skillet for 30 seconds over medium-high heat..

Add 1/3 cup of the egg fu yung batter to the pan and cook like a pancake, flipping once so both sides brown.

5 Place the pancakes on an oven-safe plate, and keep them warm in the oven while cooking the remainder of the batter.

Mix the water and corn starch together.

7 Add the remaining soy sauce, chicken broth, sugar and vinegar in a sauce pan, and bring to a boll. Add the cornstarch mixture, and continue cooking until the sauce thickens.

8 Serve the egg fu yung topped with the sauce

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