Egg foo young for one with quick gravy

Combine chicken broth, oyster sauce, a splash of soy sauce, a little rice vinegar and a touch of sugar.

Stir a little cornstarch into cold water to make a slurry; keep the amount small so the sauce does not set like jello.

Bring the sauce to a boil, reduce the heat to low, whisk in the slurry until it thickens slightly and turns shiny, and keep it over the heat another minute or so; keep warm.

Prep bean sprouts, finely sliced cabbage, the white parts of the green onion (tops saved for garnish), carrot strips peeled with a peeler, and sliced ham or Canadian bacon.

In a bowl mix a little cornstarch, cold water and soy sauce; add two large eggs, salt, white pepper, cayenne, garlic powder and sesame oil, then the vegetables, and mix with a fork.

Heat three or four tablespoons of vegetable oil over medium-high; divide the mixture into three piles, cut between them with a spatula and fold the runny egg up over the top to form three round portions, about a minute.

When the bottoms are golden brown, flip and cook the second side a few minutes, deeply browned if wanted; turn back for a few seconds to brown the first side more.

Done when they spring back to the touch. Plate beside sesame rice, ladle over a generous amount of warm sauce, and garnish with green onion tops sliced at an angle.