Egg Foo Yung

This is a recipe my dad used to use. It is typically served with steamed rice.

1 1/2 cups finely chopped/shredded veggies (cabbage or zucchini usually)
1/4 cup chopped onion
1/4 cup chopped green pepper
3 eggs
1/2 tsp salt
1/8 tsp pepper
Oil for frying

Optional: Add shrimp or other cooked meat.

Fry vegetables in about a tablespoon of oil. Remove from pan and cool. Make the sauce (see below) while cooling,

Mix fried vegetables with the eggs, salt and pepper. Fry in about 1/4 cup quantities in oil, about the shape of a pancake. Flip and cook until thoroughly cooked through. Serve on steamed rice and topped with sauce.

Sauce:

1 Tbsp cornstarch
1 tsp beef boullion
1 tsp sugar
1 cup cold water
1 Tbsp soy sauce

Cook and stir until thickened and bubbly. Continue cooking and stirring for an additional minute to two minutes. Serve sauce on egg foo yung and steamed rice.