Squeeze juice from 1 1/2 lemons and reserve. Cut remaining 1/2 of lemon into thin slices. Dredge chicken in flour, salt & pepper. Fry chicken in 3 Tbsp. Olive Oil & 2 Tbsp. butter. Cook both sides until golden brown. Remove & drain. Wipe out skillet & add remaining Olive Oil, butter, garlic and lemon slices. Add capers and olives. Add 1 Cup wine & cook until reduced by 1/2. Add chicken stock, cook 4 min. Add chicken.
Beat eggs, sugar, garlic powder and pepper. Stir in pork, shrimp, celery, and onions. Stir in flour. Spray cooking oil on griddle or skillet. Drop 1/3 cup of mixture onto skillet. Cook on both sides until light brown.
Sweet and Sour Sauce
1/3 Cup cold water
2 tsp. Cornstarch
2 tsp. Brown Sugar
1/3 Cup Catsup
2 tsp. Vinegar
1 Tsp. Soy Sauce
Mix with a whisk and boil until thickened. Serve over Foo Yong Hay.
Put the ground pork in a bowl and add to it 2 Tbsp of soy sauce and the sesame-seed oil. Add half of the scallions to the pork or beef and mix well. Set the rest of the scallions aside.
When the cellophane noodles have become nice and soft, rinse them several times under cold running water and then drain them well.
Heat the wok over high heat for 15 seconds, then pour in the peanut oil. When the first tiny bubbles form, toss in the ginger, garlic, and hot pepper paste. Using a shovel stir these for 30 seconds and then add the meat mixture. Stir fry for one minute and add the remaining soy sauce and fry for 30 seconds. Add the noodles and stir and cook for about one minute. Add water and rest of scallions and salt as needed. Stir fry for three to four minutes. Sprinkle with pepper before serving.
1/3 cup Soy Sauce
