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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is a wonderful little egg foo yung meal that is ready in less than 30 minutes if you have some leftover meat in the fridge. Taste the same as most good Chinese restaurants Ingredients:
1/3 cup cooked and crumbled ground beef |
1/3 cup chopped cooked chicken breast |
1/3 cup chopped cooked pork |
8 beaten eggs |
1 cup sliced celery |
1/2 cup diced mushrooms |
1 cup bean sprouts |
1 cup finely chopped onion |
1 tsp salt |
2 cubes chicken bouillon |
1/4 tsp ground black pepper |
1 1/2 tbspns cornstarch |
foo yung sauce |
1 1/2 cups hot water |
1 1/2 tsps white sugar |
6 tbspns cold water |
2 tbspns soy sauce |
Directions:
1. Beat the eggs in a good sized bowl. Add the onion, celery, sprouts, chicken, mushrooms, pork, beef, salt and pepper. Mix all together.
2. Heat a little oil in a medium-sized frying-pan (preferably wok) and then brown the egg mix 1/2 cup at a time. When all of the mix is brown, set it aside for later.
3. Now to create the finishing sauce. Dissolve the bouillon cubes in hot water in a small saucepan. Then add sugar and some soy sauce and blend it all over medium heat. Add (cold) water and the cornstarch and stir it until it gets thick and smooth. Serve this with your delicious Egg Foo Yung!
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