Egg Foo Yung Ii

Name: Egg Foo Yung Ii
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

17 ingredients

3 steps

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

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.