Ingredients
5
5 servings
- •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
- •1.5 teaspoons white sugar
- •2 tablespoons soy sauce
- •6 tablespoons cold water
- •1.5 tablespoons cornstarch
Instructions
- Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepper. Mix together.
- 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.
- 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.
Nutritional Facts
Per 5 servings
- Calories: 240
- Carbohydrate: 10g
- Fat: 13g
- Fiber: 1g
- Protein: 22g
- Sugar: 5g
Related Recipes
Egg Foo Yung with Mushroom Sauce
Egg Foo Young
Instant Pot Chicken Fried Rice
Filipino Steamed Rice, Cebu Style
Mu Shu Pork
Sweet and Sour Lychee Pork
Stir-Fry Chicken and Vegetable Delight
Air Fryer Scotch Eggs
Kung Pao Chicken
Taiwanese Popcorn Chicken
Kung Pao Chicken
