= Foe Yong Hai =
== Ingredients ==

||'''The egg'''||
||6 eggs||
||1/2 onion||
||1 clove garlic||
||50 gram mushrooms||
||50 gram bamboo sproutes||
||50 gram carrots||
||1 paprika||
||1 eetl. sellery||
||1/2 leak||
||1 tsp. salt||
||2 tsp. sugar||
||100 gram chicken||
||pepper||
||'''The sauce'''||
||200 ml. tomato ketchup||
||200 ml. water||
||1 can tomatoes||
||1/2 onion||
||1 clove garlic||
||50 ml. vinegar||
||some corn starch||
||5 tbsp sugar||
||pepper & salt||
||6 drops of sesame oil||

== Preparation ==

=== The sauce ===
Clean the onion and the garlic, and blend it in a foodprocessor, or cut very sma
ll. Fry the mixture for a couple of minutes. Puree the tomatoes and add them to
the mixture. Bring to a boil and add after a minute the vinegar, ketchup and water. Sieve the mixture after it has boiled and add the sugar. Bind the sauce with
 some corn starch and add the sesame oil.

=== The Foe Yong Hai ===
Cut carrots, sellery, leak, paprica, and squash the garlic.
Cut the Chicken in thin slices. Whip the eggs with salt, sugar and pepper. Add a
ll vegetables and chicken and mix it. Heat the oil in a big frying pan and add t
he egg mixtrure. Put a lid on the pan and let it fry slowly until golden brown a
nd before frying the other side. Poor the hot sauce over the Foe Yong Hai and se
rve with rice.