4         eggs, well beaten
7         ounces beansprouts (200 grams)
1/4      cup scallions, thinly sliced (60 ml)
1         cup slivers of cooked poultry, shrimp or
crab meat (240 ml)
1/4      teaspoon salt (optional) (1.5 ml)
1/8      teaspoon pepper (1 ml)
1/8      teaspoon garlic powder (1 ml) or small
clove, minced
2         tablespoons cooking oil (15 ml)

½        cup chicken broth (120 ml)
2         tablespoons soy sauce (30 ml)
1         tablespoon rice wine vinegar (15 ml)
½        teaspoon sugar (2 ml)
2         teaspoon cornstarch dissolved (10 ml) in  2 tablespoons water (20 ml)

Combine the sauce ingredients and cook, stirring, over medium/low heat until slightly thickened. Keep warm until needed.

Combine eggs, Beansprouts, onions, poultry, salt, pepper and garlic powder, mixing lightly. Heat oil in a large frying pan, using just enough to coat the bottom (use remaining oil as needed for cooking). Pour about ¼ cup of the foo yung mixture into the pan; fry as you would pancakes, turning once when set and lightly browned. Remove to hot platter and pour on foo yung sauce. Recipe makes about 10 patties.