Egg Foo Yung II
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Leftover chicken, beef and pork can all be sauteed with mushrooms, sprouts, onion and of course eggs! The accompanying sauce is simple and flavorful.
| Prep Time: | 5m |
| Cook Time: | 25m |
| Ready in: | 30m |
| Yield: | 4 to 6 servings |
| 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 | |
- 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 cup 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. Serve with Egg Foo Yung.
| Nutrition Information Servings Per Recipe: 5 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 248 cal | Total Fat: | 12.9 g | Cholesterol: | 373 mg | |||
| Sodium: | 1439 mg | Carbohydrates: | 10.1 g | Fiber: | 1.3 g | |||
| Protein: | 22.1 g | |||||||
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