Chinese Egg Foo Yung

For Chinese Brown Sauce: Mix cornstarch with 1/2 cup cold turkey stock, combine sugar, soy sauce, pepper and remaining bouillion. Bring to boil, reduce heat and simmer, stirring constantly. Hold for service and serve hot.

Soak mushrooms in 1 cup water for 2 hours. Drain, rinse and chop.

For service: combine egg, turkey tenderloins, vegetables and salt and pepper, stirring lightly.

Heat 1 tablespoon of oil in a 6-inch skillet. Pour in mixture. Stir-fry until brown. Turn out on serving plate and nap with Chinese Brown Sauce.