Egg Foo Yung II
eggs, bean sprouts, celery, onion, beef, pork, chicken breast, mushrooms, soy sauce, cornstarch, bouillon, sugar
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
Directions for Egg Foo Yung II Recipe
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.
Read the full directions on Allrecipes.com
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Servings
4 to 6 servings
Tags
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