Lizzard Foo Yung
This
variation of a Chinese classic has been submitted by our ole buddy
1/2 lb. Lizzard meat - preferably from a younger Lizzard
4 oz. bean sprouts
2 tbsp. Peanut Oil
1 tsp Soy Sauce
6 eggs
1 batch green onions
Sauce:
1 can low-sodium chicken broth (Lizzards are pretty salty)
1 tbsp molasses
1 tbsp Soy Sauce
2 tbsp Corn Starch
2 tbsp cold water
Optional ingredients:
4 oz. baby mushrooms
2 oz. water chestnuts
4 oz. baby corn ears
Skin Lizzards and remove all fatty portions. This may require up to 2 pounds of Lizzard meat to get 1/2 pound of lean Lizzard meat.
Put peanut oil in non-stick pan and heat to medium heat.
Place bean sprouts in heated oil. Add diced Lizzard meat and soy sauce to pan. Add finely diced green onions to pan - saving 3 or 4 inches of the green portions for garnish.
Once the Lizzard meat is cooked through and tender, whip and add the eggs.
Add the molasses and soy sauce to the chicken broth. Heat the broth to boiling. Blend the cornstarch and cold water. Add the cornstarch and water mixture to the chicken broth while constatnly stirring. Allow the broth to come to a full boil and remove from heat.
Seperate the cooking egg mixture into 1/4's and turn one time.
Variations: Substituing pork or shrimp for Lizzard meat is acceptable and strongly recommended by the Lizzards.