Egg Foo Yong - cooking recipe

Ingredients

1/4 c. meat (tiny cooked shrimp, chopped crab, lobster, chicken or pork)
1 c. bean sprouts
1 Tbsp. chopped green onions
1 Tbsp. chopped bamboo shoots
1 Tbsp. finely chopped water chestnuts
3 fresh mushrooms, chopped
1 tsp. monosodium glutamate
salt to taste
4 eggs
Egg Foo Yong Sauce

Preparation

Combine all ingredients except sauce, adding eggs last.
Mix well.
Heat 2 tablespoons salad oil in skillet and spoon in 1/3 cup egg mixture to form each cake.
Fry over high heat until puffed and delicately browned, turning once.
Stack several cakes for each serving and pass Egg Foo Yong Sauce.
Makes 6 cakes.