Ma'S Egg Foo Yong - cooking recipe

Ingredients

EGG FOO YONG
2 eggs
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon sherry wine
1 1/2 tablespoons oil (divided)
1 green onion
1/2 tablespoon bamboo shoot, minced
1/2 1/2 cup shrimp or 1/2 cup pork, diced very small
1/2 cup bean sprouts
1/4 tablespoon soy sauce
SAUCE
3/4 cup chicken broth
1 teaspoon soy sauce
2 teaspoons sherry wine
3 teaspoons oyster sauce
1/4 teaspoon sugar
2 teaspoons cornstarch
1 1/2 teaspoons water

Preparation

EGG FOO YONG:
Beat eggs, stir in salt, pepper & sherry.
Heat 1/2 to 3/4 Tbs of oil and stir-fry onion and bamboo shoots for 1.5 minutes, add meat, bean sprouts and soy sauce, stir-fry one minute more.
Remove from heat and cool.
When cool stir into egg mixture.
Heat 1 Tsp oil in pan. Slowly pour in approx 1/4 egg mixture into mold (if not using mold you may have to \"help\" the mixture stay in patty shape). Cook until set & lightly brown, remove mold, turn and cook until other side is browned. Add more oil as needed.
SAUCE:
Bring all ingredients except water and corn starch to a boil. Dissolve corn starch in water, stir into mixture, bring to a boil until thickened. Serve over Egg Foo Yong.