Here's another of my aunt's Chinese cooking course recipe from 20 years ago.

Egg Foo Yong

1 cup finely diced, cooked ham, roast pork or chicken

1 cup bean sprouts

¾ cup onion, chopped

1 Tbsp soy sauce

¼ to ½ tsp salt (reduce if using ham)

6 eggs, slightly beaten

fat or oil (about 2 tbsp or enough for 1/8 inch layer)

Foo Yong sauce (recipe follows)

Mix ham, sprouts, onion, soy sauce and salt. Stir in eggs.

Heat oil in large wok. Drop a fourth of mixture in hot oil to form a patty. Cook about 5 minutes, or until browned on one side; turn and brown other side.

Remove patty from wok; drain over oil a few seconds. Keep warm in 200F oven while cooking rest.

Pour hot sauce over patties and serve with hot fluffy rice. Makes 4 servings.

FOO YONG SAUCE:

Blend 2 tbsp cornstarch, 1 tbsp cold water, 2 teaspoons soy sauce, 1 tsp molasses in a small saucepan. Stir in 1 cup chicken broth. Bring to boil, stirring constantly. Boil 3 minutes or until thickened. Keep hot. Yield ¾ cup of sauce.