This is an omelet and gravy dish. There are many variations of this dish out there to be researched and integrated.
Ingredients
| Eggs (beaten) | 6 large |
| Cooked Diced Meat (ham, turkey, ...) | 1 Cup |
| Onion (chopped) | 1/4 Cup |
| Celery (sliced) | 1/2 Cup |
| Bean Sprouts | 1 Cup |
| Frying Oil | Up to you |
| Chicken Broth | 1 Cup |
| Soy Sauce | 2 Tbsp |
| Cornstarch | 1 Tbsp |
| Ginger Powder | 1/2 tsp |
Directions
- In a small bowl, dissolve the cornstarch in 1/4 cup of water.
- In a saucepan, heat the broth and soy sauce until boiling. Reduce heat slightly. Add ginger powder. Cook and stir in enough cornstarch mix until thickened. This is the gravy.
- Combine the eggs, meat, onion, celery, and sprouts. In batches, pour the mixture by 1/2 cupfuls into a frying pan with 1/4" hot oil. Fry on both sides until light brown. Drain on paper towels.
- Serve the egg fu-yung covered in gravy.