1 c  Cooked ham or roast pork

    1/2 c  Chopped, onions

      1 c  Drained, canned bean sprouts

      4 tb Chopped green onion tops

      1 tb Soy sauce

      1 ts Salt

      3    Eggs

           Oil for deep frying
           Sauce:
  1 1/2 c  Chicken stock

      1 ts Molasses

      1 ts Soy sauce

      1 ts Cornstarch

      2 tb Cold water

  Put meat, onion, sprouts, green onion tops, soy sauce, and salt in a
  bowl; mix well. Stir the eggs lightly into the mixture. Use a
  deep-bowl ladle to spoon out the mixture and lower into the hot oil.
  Tip the ladle at once to release the omelets. Let them fry until they
  rise to the top. Turn each to brown the other side. Lift out with a
  large slotted spoon. Serve on a hot dish covered with a little of the
  sauce (below). Serve additional soy sauce separately.
  Egg Foo Young Variations
  Chicken Foo Yong: Use cooked chicken or turkey instead of ham or pork.
  Crabmeat Foo Yong: Use canned or cooked crabmeat instead of ham or
  pork.
  Lobster Foo Yong: Use canned or cooked lobster instead of ham or pork.
  Shrimp Foo Yong: Use canned or cooked shrimp instead of ham or pork.
  Vegetable Foo Yong: Omit meat; use 2 cups chopped green pepper,
  celery, onion, and canned bean sprouts combined. Season with
  additional 1 teaspoon salt.
  Subgum Foo Yong: To the master recipe or any variation, add 1 cup
  diced mushrooms, 1/2 cup diced green beans, and 1/2 cup diced canned
  bamboo shoots. Mix and cook as directed.
  Sauce: Heat stock with molasses and soy sauce. Combine cornstarch
  with cold water; stir it until smooth. Let come to boiling point and
  cook until thickened. Recipe from Mary Margaret McBride Encyclopedia
  of Cooking * Published by Homemakers Research Institute copyright,1959