#As the name suggests, this dish is from Canton. However, fu yung dishes are popular in many other regions of China, too.# Beat the eggs lightly and add the shredded meat and celery.

Squeeze all the liquid from the dried mushrooms. Remove the stems and cut the caps into thin slices. Add the egg mixture along with the bean sprouts and onion. Add a pinch of salt and pepper and the sherry and stir well.

Heat a wok or frying pan and pour in about 4 tbsps oil. When hot, carefully spoon in about 5 tbsps of the egg mixture.

Brown on one side, turn gently over and brown the other side. Remove the cooked patties to a plate and continue until all the mixture is cooked.

Combine all the sauce ingredients in a small, heavy-based pan and bring slowly to the boil, stirring continuously until thickened and cleared. Pour the sauce over the Egg Foo Young to serve. #TIME# Preparation takes 25 minutes, cooking takes about 5 minutes for the patties and 8 minutes for the sauce. #VARIATION# Use cooked shellfish such as crab or lobster, if desired. Fresh mushrooms may be used instead of the dried ones. Divide mixture in half or in thirds and cook one large patty per person. #ECONOMY# Left-over cooked meat such as beef, pork or chicken can be used as an ingredient.