1/2 c. Chinese cabbage
1/4 c. chopped onion
1 tbsp. cornstarch
1 tsp. beef bouillon
1 tbsp. soy sauce
1/2 tsp. salt
1 c. bean sprouts, drained & rinsed
1/4 c. chopped green pepper
1 tbsp. cooking oil
1 tsp. sugar
1 c. cold water
3 eggs
1/8 tsp. pepper
Cooking oil for frying

In a 10 inch skillet cook finely chopped cabbage, onion and green pepper in 1 tablespoon hot cooking oil for 2 minutes; remove from heat and cool.

In a small saucepan combine cornstarch, beef bouillon and sugar. Stir in water and soy sauce. Cook and stir 1-2 minutes. Keep sauce warm.

In a mixing bowl, beat together eggs, salt and pepper. Stir in the cooled cooked vegetables and the bean sprouts.

In the same skillet heat about 2 tablespoons cooking oil. Using 1/4 cup of the mixture for each patty, fry patties in hot oil about 1 minute per side or until golden. (Spread the mixture to cover egg as egg spreads slightly while cooking.) Keep warm. Repeat until all the mixture is used, stirring mixture in bowl each time before frying. Add more oil as needed. Serve with warm sauce. Makes 2 servings.

Ham Egg Foo Yong: Add 1/2 cup diced fully cooked ham to beaten egg mixture. Continue as recipe directs.

Shrimp Egg Foo Yong: Add 1 (4 1/2 ounce) can shrimp, drained and chopped, to beaten egg mixture. Continue as directed.