Egg Foo Young


1 cup canned crabmeat
1 slice(about a teaspoon ginger root
6 eggs
1/2 teaspoon salt
frying pan
cooking oil

Cut the ginger root. Beat eggs lightly with salt, crabmeat, and ginger root. Heat small frying pan very hot. Add two tablespoons cooking oil. Spoon one-third of the egg mixture into the oil. Fry at medium heat until crisp(about two minutes). Tilt the pan to let uncooked part run to sides. Flip with a spatula and brown the other side. Cook the thin egg pancakes one at a time. Keep them hot on a pieplate in the oven until all are done and the sauce is ready. Serves three.


Sauce for Egg Foo Yung

3/4 cup canned beef broth
2 tablespoons soy sauce
1 teaspoon sugar
1/4 bamboo shoots
6 water chestnuts
1 tablespoons each water and cornstarch mixed

Cut the bamboo shoots into small pieces and slice the chestnuts. Bring the broth to the boiling point and then reduce heat. Add cornstarch mixture. Stir a minute or two until sauce is thick. Pour sauce over the foo yung.


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