Egg Foo Yung With Chinese Brown Sauce - cooking recipe

Ingredients

Eggs
1/2 cup chopped ham
1/2 cup chopped onion
8 -12 ounces water chestnuts, drained
8 -12 ounces bamboo shoots, drained
1/4 teaspoon salt
6 eggs
Sauce
3 -4 tablespoons butter, melted
2 teaspoons cornstarch
1 teaspoon sugar
1/2 cup water
1 1/2 teaspoons soy sauce

Preparation

Mix all ingredients for sauce in small pan.
Cook, stirring constantly until thickened.
Set aside but keep warm.
Beat eggs in large bowl.
Add all other ingredients.
Drop by spoonfuls into hot oil, cook on both sides to brown.
Drain well on paper towels.
Serve with sauce.