Egg Foo Yung II

Leftover chicken, beef and pork can all be sauteed with mushrooms, sprouts, onion and of course eggs! The accompanying sauce is simple and flavorful.

• Preparation Time: 5 mins
• Cooking Time: 25 mins
• Total Time: 30 mins
• Calories: 240 Calories

Ingredients

• 1 teaspoon salt
• 6 tablespoons cold water
• 1 ½ tablespoons cornstarch
• ¼ teaspoon ground black pepper
• 1 ½ teaspoons white sugar
• 2 cubes chicken bouillon
• 1 ½ cups hot water
• 8 eggs, beaten
• 2 tablespoons soy sauce
• 1 cup thinly sliced celery
• 1 cup finely chopped onion
• 1 cup bean sprouts
• ½ cup diced fresh mushrooms
• ⅓ cup chopped cooked chicken breast
• ⅓ cup cooked and crumbled ground beef
• ⅓ cup chopped cooked pork

Recipe Instructions

Step 1

Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepper. Mix together.

Step 2

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.

Step 3

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.