Egg Foo Young Casserole

Ingredients

• 1/4 lb - Chicken (thinly sliced)
• 1/4 lb - Pork (thinly sliced)
• 1/4 lb - Beef (thinly sliced)
• 1/4 lb - Medium Shrimp
• 2 TBS - Shaoxing Chinese Wine
• 2 TBS - Soy Sauce
• 2 tsp - Toasted Sesame Oil
• 1/4 tsp - Salt
• 1/2 tsp - White Pepper
• 1/4 tsp - Granulated Garlic
• 1 can - *Bean Sprouts (drained)
• 4 - Green Onions (slices with green and white parts separated)
• 1 Cup - Frozen Peas and Carrots
• 1 dozen - Eggs (well beaten and seasoned with a salt, pepper and a dash of soy sauce)

Gravy

• 2 Cups - Chicken Broth
• 1 TBS - Oyster Sauce
• 1 TBS - Soy Sauce
• Corn Starch Slurry (1 TBS Cornstarch & 1 TBS Water)

If you can find them get fresh bean sprouts, they're so much better.

Directions

• In a large bowl combine and mix the meats, wine, soy sauce, sesame oil, salt, pepper and granulated garlic.  Let marinate for 15 minutes.
• In a large skillet or wok add 1/4 cup of oil and preheat over medium heat.
• Stir fry the meat in 2 batches for about 2 minutes.  When stir frying the second batch add the white parts of the green onions after 1 minute.
• Drain the meat and let cool.
• Combine the meat, eggs, bean sprouts, peas and carrots into a 9 x 13 casserole dish.
• Bake in a preheated 350º oven for 45 minutes to an hour or until the eggs are set in the center.

Gravy

• Combine chicken brother, oyster sauce and soy sauce in a sauce pan and bring to a boil.
• Add corn starch slurry and mix until thickened.  Add more if you want thicker gravy.
• Serve on it's own or with rice.

Enjoy!