Egg Foo Young

Instructions

1. Prepare the filling
   In a large bowl, combine the beaten eggs, bean sprouts, mushrooms, green onions, water chestnuts, optional chicken or shrimp, soy sauce, sesame oil, salt, and white pepper. Mix well until all ingredients are evenly incorporated.
2. Heat the oil
   Heat a large skillet or wok over medium-high heat. Add about 2-3 tablespoons of vegetable oil, enough to cover the bottom of the pan with a thin layer.
3. Cook the patties
   Using a ladle, scoop about 1/4 cup of the egg mixture and carefully pour it into the hot oil, forming a pancake about 4 inches in diameter. Cook 2-3 patties at a time, depending on the size of your pan. Fry for 2-3 minutes until golden brown on the bottom.
4. Flip and finish cooking
   Carefully flip each patty and cook for another 2 minutes until the other side is golden brown and the egg is cooked through. Transfer to a paper towel-lined plate to drain excess oil. Repeat with the remaining egg mixture, adding more oil as needed.
5. Prepare the sauce
   In a small saucepan, combine chicken broth, soy sauce, and oyster sauce. Bring to a simmer over medium heat. Slowly stir in the cornstarch slurry and continue to cook, stirring constantly, until the sauce thickens to your desired consistency, about 1-2 minutes.
6. Serve the dish
   Place 2-3 Egg Foo Young patties on each plate and drizzle with the hot sauce. Garnish with additional sliced green onions if desired. Serve immediately with steamed rice.