1/2 lb Fresh bean sprouts
1/2 md Yellow onion
1/4 lb Chinese BBQ Pork
10 tb Oil, approximately
1 Bamboo shoot tip (canned) or
1/2 c Sliced bamboo shoots
1 Green onion, finely chopped
1 tb Sesame seeds
1/2 ts Salt
1/2 ts Sugar
6 lg Eggs
1 ts Oyster sauce
1/2 ts Thin soy sauce
---------------------------GRAVY---------------------------
1 cn (2 cups) chicken broth
1/3 c Sliced mushrooms, optional
1/2 ts Salt
1/2 ts Sugar
Dash of pepper
1 ts Dark soy sauce
3 tb Cornstarch
6 tb Cold water
1. Wash and drain bean sprouts.
2. Cut onion into thin slices.
3. Cut pork into thin strips, julienne style.
4. Heat wok, adding 1 tablespoon oil. Stir-fry bean
sprouts, onion, BBW pork, and bamboo shoots for 2
minutes with 1/2 teaspoon salt and 1/2 teaspoon sugar.
(Do not overcook.) Let cool before using.
5. In a separate bowl beat the eggs, add oyster sauce
and soy sauce; mix well.
6. Add the stir-fried ingredients and mix thoroughly.
7. Heat wok, add 1 tablespoon oil and drop 1/2 C. of
the mixture in the wok. Fry about 2 minutes on each
side. Place on serving dish and set aside.
8. Repeat procedure with remaining oil and mixture.
9. Pour gravy, over patties and garnish with the
chopped green onion and toasted sesame seeds.
Toast sesame seeds in a dry frying pan, without oil
for 3 minutes.
GRAVY:
1. Bring broth to a boil.
2. Add mushrooms, salt, sugar, pepper and dark soy
sauce.
3. Prepare thickening made with the cornstarch and
cold water; add the seasoned broth and cook for 1
minute.
