I am not really sure of the exact measurements, but this is a rough estimate.
1 egg white
1 8 ounce can water chestnuts-sliced into bite size piecesOlive oil-enough to coat the pan
Butter-enough to coat the pan
1 tablespoon cornstarch1 tablespoon soy sauce-low sodium
1 cup chicken stock-low sodium
I did not add salt because of the ham, soy, and chicken stock. If you decide to add something instead of ham, you will probably want to add a little salt
Whip up the eggs, but not frothy. Then add the diced ham and water chestnuts.
Heat a cast iron or nonstick pan with some olive oil and a little butter over medium heat.
A big soup ladle works well when adding the egg to the hot pan. I used one ladle full. You may want more or less. The size of your egg foo young will decide how big or small you want it. Brown the egg foo young on both sides and set aside.
While your egg foo young is cooking, you can combine the cornstarch, soy sauce, and chicken stock in a separate bowl and set aside.
When you are done cooking your egg foo young add the cornstarch mixture to the pan you cooked your egg foo young in. Cook until thick.
Serve your egg foo young with some of the gravy and enjoy.