Our Stick+Tine sauce takes this Asian dish to a new level of flavor!  Egg Foo Young patties are a refreshing change of pace for dinner along with being packed with good for you veggies.  Bean sprouts contain vitamin C along with protein.  Grab your chop sticks and enjoy! 

Serves:  4
Total Time: 20 minutes

Ingredients:

• 4 large eggs plus 1 egg yolk
• 4 cups fresh bean sprouts
• 1/3 cup sliced green onion plus 2 tablespoons for garnish
• 1 cup diced cooked shrimp Note:  Pork or chicken can be substituted. 
• 1 teaspoon minced garlic
• 2 tablespoons Stick+Tine Ginger Scallion
• 2 tablespoons vegetable oil

Gravy:

• 2 cups chicken broth
• 2 tablespoons cornstarch
• 1 tablespoon sugar
• 2 tablespoons rice wine vinegar
• 2 tablespoons Stick+Tine Ginger Scallion
• 2 tablespoons soy sauce

Directions:

Beat together the eggs, bean sprouts, green onions, shrimp, garlic and ginger scallion sauce in a medium bowl until well combined.  Heat oil in a skillet over medium heat, and scoop about ½ cup of the egg mixture into the skillet to make a patty.  Fry until golden brown, about 3-4 minutes.  Set the patties aside, keep warm. 

Gravy:

Whisk together the chicken broth, cornstarch, sugar, vinegar, soy sauce and ginger scallion sauce in a medium sauce pan over medium-low heat until the sauce simmers and thickens, about 5 minutes.  Spoon the sauce over the patties.