How to make it

  • In a large bowl, combine first ingredients for Egg mixture.
  • Drop by 1/2 cupfuls into a large nonstick skillet coated with cooking spray.
  • Cook for 3-4 minutes on each side or until browned.
  • Set in warm over to keep warm until serving.
  • Meanwhile, for sauce, combine cornstarch, broth.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Serve with egg foo yong.
  • Note: I just place the egg foo yong in a serving dish and pour the gravy over top.
  • Yield: 4 servings.
  • Directions for Foo Yong Sauce (Traditional)
  • In a pan, heat the chicken broth, soy sauce, vinegar and sugar.
  • As it comes to a boil, add the cornstarch and water and stir your brains out until it thickens. Take off the heat and set aside for later.

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