Catholic Recipe: Eggs Foo Yung
Here's an Americanized version of a Chinese dish.
Combine eggs, onion, green pepper, soy sauce, celery, and salt. Chop bean sprouts slightly; add; mix well. Cover bottom of frying pan with vegetable oil to depth of about 1 inch. Heat. Drop egg mixture from large spoon into hot fat. Cook until golden brown, turning once. Drain on absorbent paper. Makes 6 to 8 patties. Drain off all but 3 tablespoons oil. Make sauce as follows: Blend flour with oil in pan. Add water; cook over low heat, stirring until thickened. Finally, add soy sauce to taste. Serve sauce with egg patties. Makes 4 servings.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965