4 - Large egg
3 oz - Ground pork
2 oz - Chopped onion
3 oz - Bean sprout
3 Tbsp - Chopped green onion
1/2 tsp - Salt

1/4 tsp - Salt
1 tsp - Water
1/4 tsp - Cornstarch
1 tsp - Oil

6 fluid oz - Water
1/2 tsp - Sugar
3/4 tsp - Light soy sauce
1/2 tsp - Chicken broth mix
1/2 tsp - Sesame oil
1-1/2 tsp - Cornstarch

1. Marinate ground pork and set aside for about 10 minutes.
   
2. Wash and drain bean sprout.
   
3. Beat eggs with ½ tsp salt in a large bowl.
   
4. Mix sauce ingredients and set aside.
   
5. Heat wok. Add 1-1/2 Tbsp oil. When hot, add ground pork. Stir fry until no longer pink. Add 1 tsp wine. Remove and set aside.
   
6. Add 1-1/2 Tbsp oil in wok, sauté onion until soft. Add bean sprout and stir-fry for another minute. Remove.
   
7. Add cooked ground pork, onion, bean sprout and green onion to beaten egg in the bowl and mix well.
   
8. Fry egg mixture in 3 batches using 2 tsp oil for each batch. Turn over and let the other side brown. Remove to serving plate.
   
9. Add 1 tsp oil to wok. Add sauce ingredients. Keep stirring until it thickens. Spoon over egg foo yung. Serve hot.