Egg Foo Young is a very popular dish in American Chinese restaurants, and is based on Egg Fu Yung Slices a traditional Shanghai dish which just used egg whites which are deep fried and served in a thick sauce. Egg Foo Young however is typically made by pan frying eggs mixed with ham, bean sprouts, and various other ingredients. It partially resembles a French omelette or Italian strata.

For the Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon Hua Tiao Chinese wine (or dry sherry)
• 1 tablespoon cornstarch

• 1 teaspoon sesame oil
• 2 green onions / scallions (thinly sliced)
• 1 medium onion (minced)
• 1 cup bean sprouts
• 1 clove garlic (minced)
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 1/4 cup cooked ham (diced)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons vegetable oil
• 6 eggs (beaten)

1. To make the sauce: combine sauce ingredients in small pan, bring to boil.
2. Simmer gently til thickened.

1. Heat the sesame oil in a pan (or a wok if you have one) and add scallions, onion & sprouts.
2. Stir fry using medium-high heat for about 45 seconds, or until vegetables are tender.
3. Add garlic and stir fry for another 15 seconds.
4. Add cornstarch, soy sauce, cooked ham, salt & pepper. Mix well.
5. Remove to a dish & allow to cool.

1. In a pan, heat 2 tbsp oil & ladle in 1/3 of the eggs.
2. Add 1/3 of the stir-fried ingredients from above.
3. Fry til golden on both sides.
4. Keep adding the eggs and stir fry ingredients in thirds and fry until golden brown. This will result in layers around the egg.