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
- 8 eggs , beaten
- 1 cup thinly sliced celery
- 1 cup finely chopped onion
- 1 cup bean sprouts
- 0.5 cups diced fresh mushrooms
- 0.33 cups chopped cooked chicken breast
- 0.33 cups cooked and crumbled ground beef
- 0.33 cups chopped cooked pork
- 1 teaspoon salt
- 0.25 teaspoons ground black pepper
Instructions
-
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.
Nutrition Facts
Per serving
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