Egg Foo Yong (egg foo young)

This is one of my favorite Chinese dishes.  It's easy and cheap to make which makes it even better.  

Ingredients

1 cup bean sprouts or mushrooms
1 medium onion, minced
1 clove garlic, minced
2 green onions, thinly sliced
1/4 cup chopped cooked ham  (optional)

1 tablespoon cornstarch
1 tablespoon soy sauce
1/2 teaspoon salt
1/2 teaspoon pepper, white

6 eggs, beaten
2 tablespoons oil, vegetable (canola or any other light-tasting oil)

Sauce Ingredients

2 tablespoons soy sauce
1 tablespoon beef broth
1 tablespoon cornstarch

1/2 C brown gravy

Cooking Directions

  Rinse bean sprouts in cold water.
  Heat oil in a pan (or a wok if you have one) and add scallions, onion & sprouts. Stir fry using medium-high heat for about 45 seconds, or until vegetables are tender.
  Add garlic and stir fry for another 15 seconds (don't burn the garlic).
  Add cornstarch, soy sauce, cooked ham, salt & pepper. Mix well.
  Remove to a dish & allow to cool.
 Cook the eggs in batches to get a layering effect
 In a pan, heat 2 tbsp oil & ladle in 1/3 of the eggs.
 Add 1/3 of the stir-fried ingredients 

Fry til golden on both sides.
Add another 1/3 of the eggs and 1/3 of the stir fried ingredients 

  Fry til golden on both sides.
Add the last remaining 1/3 of the eggs and 1/3 of the stir fried ingredients

Fry til golden on both sides. 

To make the sauce: combine sauce ingredients in small pan, bring to boil.
 Simmer gently til thickened. Goes great with brown rice and green beans.
Serves: 3-4