Egg Foo Yong with Brown Sauce
rec.food.recipes/Alan McPhee/2002
Recipe By: Chef Al McPhee
Servings: 4

4 large eggs beaten
1 dash Tabasco sauce
1/2 cup bean sprouts
1/2 cup red and green bell peppers diced
1/4 cup celery sliced
1 can water chestnuts
3 scallions shredded

Mix all ingredients, fry in four inch pancakes. Layer these in a casserole with Chinese brown gravy.

Notes: To make a quick egg foo yong, replace all vegetables with canned fancy chow mein vegetables, well drained. The taste will not be as fresh and crisp, but it is acceptable in a pinch.

Chinese Brown Sauce

1 cup stock, beef or chicken
4 tbsp soy sauce
2 tbsp corn starch
2 tbsp oyster sauce
1 teaspoon molasses

Combine all ingredients, bring to boil, cook till thickened and clear

Notes: This is a basic brown sauce used for many varied applications.