Cantonese Foo Yung

 4 eggs, well beaten
1/4 - 1/2 c. finely sliced meat (pork, chicken, shrimp or beef)
4 green onions, chopped
1 c. bean sprouts

In skillet or wok, add:

2 T vegetable oil

Heat on medium. Add meat and cook until almost done. Add onions and bean sprouts. Stir and cook several minutes. Add eggs slowly and stir. Season with salt and white pepper. Cover and cook over low heat until egg is done. Serve with gravy.

Brown Gravy

3 T. flour
2 T. oil or butter

Stir oil and flour together in pan over medium heat. Whip with whisk until flour begins to brown.

Add:

1 1/2 c. boiling broth (beef bouillon or chicken bouillon melted in water) or hot milk

Cook and stir until smooth.

Add:

1/2 t. soy sauce

Stir.

season with salt and pepper to taste

If gravy is too thick, thin with a little milk or water