Pork Egg Foo Yung

4 eggs
1/2 cup chopped onion
1/4 cup chopped mushrooms
1/2 cup finely sliced / chopped pork
1 tbsp sesame oil
1/2 tsp salt
1/8 tsp pepper

3/4 cup chicken broth
3/4 tsp sugar
1 tbsp soy sauce
3 tbsp water
3/4 tbsp cornstartch

1/2 cup cooked rice

In large saute pan, heat sesame oil over high heat. Add onions. After a few minutes, add pork strips and mushrooms. (Can add other vegetables if so inclined.) In bowl, whisk eggs with salt and pepper. When vegetables and pork have been cooked through, add egg mixture to pan. Turn heat down to med-low. Cook like an omelette - lifting edges of egg, but not scrambling, and flipping once to ensure even browning on both sides. Once egg is poured, also make sure that pork and vegetables are evenly distributed throughout the pan.

To make sauce:
Heat broth in a small saucepan over medium heat. Add sugar and soy sauce; mix well. In seperate dish, combine cold water and cornstarch until cornstarch dissolves. Stir into the broth mixture until thick and smooth.

Cut egg mixture, and serve over rice topped with sauce.

Number of Servings: 2

Recipe submitted by SparkPeople user RACROBIN.