---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Eggs
       Yield: 4 servings
       1 c  Cooked ham or roast pork
     1/2 c  Chopped, onions
       1 c  Drained, canned bean sprouts
       4 tb Chopped green onion tops
       1 tb Soy sauce
       1 ts Salt
       3    Eggs
            Oil for deep frying
   1 1/2 c  Chicken stock
       1 ts Molasses
       1 ts Soy sauce
       1 ts Cornstarch
       2 tb Cold water
   Put meat, onion, sprouts, green onion tops, soy sauce,
   and salt in a bowl; mix well. Stir the eggs lightly
   into the mixture. Use a deep-bowl ladle to spoon out
   the mixture and lower into the hot oil. Tip the ladle
   at once to release the omelets. Let them fry until
   they rise to the top. Turn each to brown the other
   side. Lift out with a large slotted spoon. Serve on a
   hot dish covered with a little of the sauce (below).
   Serve additional soy sauce separately. Egg Foo Young
   Variations Chicken Foo Yong: Use cooked chicken or
   turkey instead of ham or pork. Crabmeat Foo Yong: Use
   canned or cooked crabmeat instead of ham or pork.
   Lobster Foo Yong: Use canned or cooked lobster instead
   of ham or pork. Shrimp Foo Yong: Use canned or cooked
   shrimp instead of ham or pork. Vegetable Foo Yong:
   Omit meat; use 2 cups chopped green pepper, celery,
   onion, and canned bean sprouts combined. Season with
   additional 1 teaspoon salt. Subgum Foo Yong: To the
   master recipe or any variation, add 1 cup diced
   mushrooms, 1/2 cup diced green beans, and 1/2 cup
   diced canned bamboo shoots. Mix and cook as directed.
   Sauce: Heat stock with molasses and soy sauce. Combine
   cornstarch with cold water; stir it until smooth. Let
   come to boiling point and cook until thickened. Recipe
   from Mary Margaret McBride Encyclopedia of Cooking *
   Published by Homemakers Research Institute