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    Egg Foo Yung II

    Source of Recipe


    Recipe Introduction

    Prep Time: 5 Minutes
    Cook Time: 25 Minutes
    Ready In: 30 Minutes

    Makes: 4 to 6 servings

    "Leftover chicken, beef and pork can all be sauteed with
    mushrooms, sprouts, onion and of course eggs! The accompanying
    sauce is simple and flavorful."

    List of 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


    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


    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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