EGG FOO YONG|
1 (16 oz.) can mixed Oriental
1 (5 oz.) can boned chicken or
turkey or 3/4 c. cooked
chicken or turkey, cut up
1/4 c. to 1/2 c. minced onion
1/2 tsp. seasoned salt
4 tsp. butter or margarine
In mixing bowl, combine Oriental vegetables, chicken or
turkey, onion and seasoned salt. Mix thoroughly. Add eggs and
stir just until combined. Preheat wok at 325 degrees until signal
light on control goes off, about 2 minutes. Melt 1 teaspoon of
butter. Add 1/2 cup of egg mixture or just enough to cover
center flat base of wok. Cook for 3 minutes or until browned
and egg is set. Turn like a pancake with a smooth-edged
spatula and cook second side for 2 minutes. Turn only once.
Either push up the side to keep warm or place on platter.
Repeat cooking with remaining patties.
Serve immediately with Sherry-Broth Sauce or bottled
sweet-sour or mustard sauce. Makes 4 servings. May cut into
pie-shape wedges and serve as appetizers. (See sauces for
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