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Egg Foo Yung II
Egg Foo Yung II
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Transform leftover meats into a mouthwatering stir-fry with mushrooms, sprouts, onions, and eggs, drizzled with a delicious homemade sauce.
Ingredients:
  • 8 eggs, beaten
  • 1 cup thinly sliced celery
  • 1 cup finely chopped onion
  • 1 cup bean sprouts
  • 0.5 cup diced fresh mushrooms
  • 0.33300000429153 cup chopped cooked chicken breast
  • 0.33300000429153 cup cooked and crumbled ground beef
  • 0.33300000429153 cup chopped cooked pork
  • 1 teaspoon salt
  • 0.25 teaspoon ground black pepper
  • 2 cubes chicken bouillon
  • 1.5 cups hot water
  • 6 tablespoons cold water
  • 1.5 tablespoons cornstarch
Instructions:
  • In a large bowl, whisk eggs vigorously until smooth. Fold in celery, onion, bean sprouts, mushrooms, chicken, beef, and pork. Season generously with salt and pepper, then combine all ingredients until well mixed.
  • In a medium skillet or wok, heat oil until sizzling. Brown 1/2 cup of the egg mixture at a time. Once all is golden, remove and set aside.
  • Make the sauce by dissolving bouillon in hot water in a small saucepan. Add sugar and soy sauce, blend well over medium heat. Stir in cold water and cornstarch until thick and smooth. Serve with Egg Foo Yung.

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