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Export 10 ingredients for grocery delivery
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.
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