Egg Foo Yung II recipe

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Ingredients

8 eggs, beaten
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
1 teaspoon salt
¼ teaspoon ground black pepper
2 cubes chicken bouillon
1 ½ cups hot water
1 ½ teaspoons white sugar
2 tablespoons soy sauce
6 tablespoons cold water
1 ½ tablespoons cornstarch

Nutrition Info

239.9 calories
carbohydrate: 9.6 g
cholesterol: 330.2 mg
fat: 12.6 g
fiber: 1.3 g
protein: 22 g
saturatedFat: 4.2 g
servingSize: -
sodium: 1442.9 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

  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.

Recipe Yield

4 to 6 servings

Recipe Note

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

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