Egg Foo Yung II
Description
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
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8 eggs, beaten
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1 cup thinly sliced celery
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1 cup finely chopped onion
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1 cup bean sprouts
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1/2 cup diced fresh mushrooms
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1/3 cup chopped cooked chicken breast
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1/3 cup cooked and crumbled ground beef
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1/3 cup chopped cooked pork
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1 teaspoon salt
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1/4 teaspoon ground black pepper
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2 cubes chicken bouillon
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1 1/2 cups hot water
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1 1/2 teaspoons white sugar
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2 tablespoons soy sauce
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6 tablespoons cold water
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1 1/2 tablespoons cornstarch
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.