EGG FOO YOUNG

1 teaspoon soy sauce
1 teaspoon dark molasses
1 teaspoon cider vinegar
1 Tablespoon cornstarch
13 3/4 ounce can chicken broth
1 cup slivered cooked ham, 1 1/2 inch long, 1/2 inch wide
1 cup canned bean sprouts, drained
1/4 cup slivered green pepper
1/4 cup chopped pimiento, or red pepper
1 cup shredded lettuce
1/4 cup thinly sliced onion
6 eggs, slightly beaten
1/2 teaspoon salt
Salad oil

In small saucepan, combine soy sauce, molasses, cider vinegar and cornstarch, stirring until smooth. Then gradually stir in chicken broth; over direct heat, bring to boiling, stirring. Reduce heat; simmer 10 minutes. Sauce will be thickened and translucent. Keep warm over hot water.

In large bowl, combine ham, bean sprouts, green pepper, pimiento, lettuce and onion. Add eggs and salt, stirring just until combined.

Heat 1 Tablespoon oil in small skillet. Add egg mixture, 1/2 cup at a time (as for pancakes). Saute over high heat, turning once, just until browned on both sides. Remove and keep warm. Repeat until egg mixture is used, adding more oil to skillet as necessary. Arrange on hot platter. Pour some of hot sauce over them. Pass rest.

Servings: 4
Source: McCalls, February 1995