Step 1

Mince all the vegetables, and shred the meat.

Step 2

Place the eggs in a bowl and beat slightly, breaking the yolks. Mix in the meat and vegetables and 1 teaspoon of soy sauce.

Step 3

Heat 2 tablespoons of cooking oil in a small skillet for 30 seconds over medium-high heat.

Step 4

Add 1/3 cup of the egg fu yung batter to the pan and cook like a pancake, flipping once so both sides brown.

Step 5

Place the pancakes on an oven-safe plate, and keep them warm in the oven while cooking the remainder of the batter.

Step 6

Mix the water and corn starch together.

Step 7

Add the remaining soy sauce, chicken broth, sugar and vinegar in a sauce pan, and bring to a boil. Add the cornstarch mixture, and continue cooking until the sauce thickens.

Step 8

Serve the egg fu yung topped with the sauce.