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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 |
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.
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