Tuna Egg Foo Yong
- 5 eggs, beaten
- ½ cup green onions, sliced
1 Tbsp soy sauce - 1 can tuna, drained and flaked
2 Tbsp vegetable oil - 1 can bean sprouts, rinsed and drained
Heat oil in a skillet. Mix all other ingredients and pour into the skillet to form patties. Brown patties on one side, lifting patties gently with a spatula to allow any uncooked egg mixture to run out to the heated pan. Turn patties to brown the other side. Patties may be topped with grated Parmesan cheese if desired or served with gravy. Make gravy by stirring ¼ cup water together with 1 tablespoon soy sauce and 1 tablespoon corn starch. Heat until thickened, adding water as needed for the proper consistency. Serves 4.