Egg Foo Yong - cooking recipe

Ingredients

1 c. chicken stock or canned broth
1 Tbsp. cornstarch
3 Tbsp. soy sauce
2 tsp. sugar
2 tsp. oil
1 carrot, finely chopped
3 scallions, finely chopped
1/4 lb. bean sprouts
2 Tbsp. flour
5 eggs, beaten
1/4 tsp. pepper

Preparation

Combine 1/4 cup chicken broth with cornstarch.
Bring remaining 3/4 cup chicken broth, 2 tablespoons soy sauce and sugar to a boil.
Stir in cornstarch mixture and simmer until thick (about 2 minutes).
Set aside.
Heat 1 teaspoon oil in large nonstick frying pan.
Add chopped carrots, cover and cook until liquid evaporates, 5 minutes.
Add 1 tablespoon scallions and bean sprouts.
Cook until tender, 3 to 5 minutes.
Remove from frying pan and combine with 1 tablespoon soy sauce, flour, eggs and pepper.