Egg Foo Yung II
Submitted by: Debbie A.
Prep Time: 5 Minutes
Cook Time: 25 Minutes
Ready In: 30 Minutes
Makes: 4 to 6 servings
“Leftover chicken, beef and pork can all be sauteed with mushrooms, sprouts, onion and of course eggs! The accompanying sauce is simple and flavorful.”
Ingredients
8 eggs, beaten
1 cup thinly sliced celery
1 cup finely chopped onion
1 cup bean sprouts
1/2 cup diced fresh mushrooms
1/3 cup chopped cooked chicken breast
1/3 cup cooked and crumbled ground beef
1/3 cup chopped cooked pork
1 teaspoon salt
1/4 teaspoon ground black pepper
FOO YUNG SAUCE
2 cubes chicken bouillon
1 1/2 cups hot water
1 1/2 teaspoons white sugar
2 tablespoons soy sauce
6 tablespoons cold water
1 1/2 tablespoons cornstarch
Directions
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Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepper. Mix together.
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Heat oil in a medium skillet or wok and brown egg mixture 1/2 cup at a time. When all of the mixture is browned, set aside.
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To Make Sauce: Dissolve the bouillon in the hot water in a small saucepan; add sugar and soy sauce and blend well over medium heat. Add cold water and cornstarch and stir until thick and smooth. Serve with Egg Foo Yung.
Source: AllRecipes.com