Egg Foo Yung

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Rating:

(8 votes) 4 8

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

Ingredients

8 eggs, beaten
1 C. thinly sliced celery
1 C. finely chopped onion
1 C. bean sprouts
1/2 C. diced fresh mushrooms
1/3 C. chopped cooked chicken breast
1/3 C. cooked and crumbled ground beef
1/3 C. chopped cooked pork
1 tsp. salt
1/4 tsp. ground black pepper
Sauce:
2 cubes chicken bouillon
1 1/2 C. hot water
1 1/2 tsp. white sugar
2 Tbs. soy sauce
6 Tbs. cold water
1 1/2 Tbs. cornstarch

Directions

Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepper. Mix together. Heat oil in a medium skillet or wok and brown egg mixture 1/2 C. at a time. When all of the mixture is browned, set aside.

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.

Yield: 4-6 servings