Egg foo young and gravy
1-1/2 teaspoon sugar
1-1/2 tablespoons soy sauce
1 cup chicken broth
1 tablespoon cornstarch
Heat the broth and and soy sauce. Mix cornstarch with 1/4 cup water, stir into the skillet and boil till thickened, about 2 minutes. Set aside.
2 scallions, white and green parts, chopped
3/4 cup chopped raw shrimp, mushrooms or leftover chicken
1/4 cup water chestnuts, chopped
1/4 cup finely chopped celery or bamboo shoots
2 cups bean sprouts
2 tablespoon soy sauce, plus more for dipping
5 large eggs
Heat 1 tablespoon oil in a medium skillet. Add the scallion and cook for about 15 seconds, or until aromatic. Add the shrimp, water chestnuts and celery. Cook for about 45 seconds. Add the bean sprouts and cook for 2 minutes, until slightly softened. Add the soy sauce and cook for another minute until the bean sprouts have wilted.
In a bowl, beat the eggs. Add the cooked mixture and combine well.
Pour enough oil to film the bottom of a large skillet. Heat over medium-high heat, Ladle about 1/4 cup of the egg mixture to form 4 inch cakes. Evenly distribute the veggies with a fork. Gently fry for 2-3 minutes per side until golden brown. Between batches replenish the oil and adjust the heat to prevent burning.