By Jenn Bruer

Ingredients
6 eggs, lightly beaten
1 cup fresh bean sprouts
1/4 cup minced onion
1/4 cup sliced bamboo shoots
1/2 cup slivered browned ham (or ANY meat or seafood you want)
1 tsp soy sauce
2 -3 tbsp ghee (or butter or coconut oil)
1 tbsp green onion for garnish

For the Sauce
1 cup chicken broth
1 tbsp soy sauce
2 tsp honey
2 tsp red wine vinegar
1 tbsp arrowroot flour (or your preferred thickener is fine too)
2 tbsp warm water

Directions

1. Heat ghee in a medium sized skillet over moderate heat
2. In a large bowl whisk the eggs well
3. Add the vegetables, ham, and soy sauce to the hot pan
4. Poor the eggs over top
5. Fry on medium heat until lightly browned on the bottom, turn over and brown the other side
6. For the Sauce: In a pot, heat broth, soy, honey and vinegar
7. In a separate bowl combine the arrowroot flour and water
8. Add the arrowroot and water mixture to the sauce and cook, stirring frequently, until sauce bubbles and thickens slightly
9. Serve the Egg Foo Young topped with the sauce and garnished with some green onion