Egg Foo Yung
8 eggs lightly beaten
2 stalks of celery sliced thin
1/2 cup of mushrooms finely chopped
1/2 onion finely chopped
1 cup of fresh bean sprout
4 scallions chopped (green & white parts)
1 cup of cooked chicken diced
1 1/2 cups of chicken broth
3 tablespoons of low sodium soy sauce
2 teaspoons of brown sugar
1 tablespoon of Worcestershire sauce
1 1/2 tablespoons of cornstarch
3 tablespoons of cold water
1 tablespoon of parsley
Add celery, mushrooms, onions, bean sprouts, 1/2 of the scallions and the chicken to the egg mixture.
In a small saucepan over low heat combine chicken broth, soy sauce, brown sugar and Worcestershire sauce.
In a bowl, blend cornstarch and water.
Slowly whisk in sauce pan.
Continue stirring until sauce thicken and bubbles.
Add parsley and turn to simmer; stirring occasionally.
Meanwhile heat nonstick skillet over medium heat.
Add approximately 1/2 cup of the egg mixture and cook until lightly browned on the bottom, Flip and brown the other side.
Plate and keep warm. Repeat until all the batter is gone.
Serve warm with the gravy and sprinkle with the rest of the scallions.