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. 1 Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepper. Mix together.
2. 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. 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 per serving