Egg Foo Young

Ingredients:

• 225g (8 oz) fresh beansprouts
• 150g (5 oz) cooked chicken/ prawn/ pork
• 8 eggs, beaten
• 125g (4 oz) mushrooms, sliced
• 2 large spring onions, chopped
• 1/2 teaspoon salt
• 3 tablespoons vegetable oil

For the sauce:

• 350ml (12 fl oz) chicken stock
• 2 tablespoons soy sauce
• 1/4 teaspoon salt
• ground white pepper, to taste
• 2 tablespoons cornflour
• 2 tablespoons cold water

Method:

1. In a mixing bowl, combine the beansprouts, prawns, eggs, mushrooms, spring onions and 1/2 teaspoon of salt. Mix thoroughly.
2. Heat a deep frying pan over high heat until 1 or 2 drops of water bubble when sprinkled in. Add oil and turn heat back to medium high. Pour in 120ml of egg mixture into pan. Form into a patty with a silicone spatula. Fry until golden brown, turning once, about 4 minutes.
3. Repeat with remaining egg mixture. If you need to, add more oil. Keep patties warm in the oven on very low heat.
4. To make the sauce: In a saucepan over medium heat, combine chicken stock, soy sauce, 1/4 teaspoon salt and white pepper to taste. Bring to the boil. Mix corn flour and water; stir into stock mix. Cook and stir until thickened (about 10 seconds). Drizzle over patties.