Rating: 4.5 stars 4.4
206 Ratings
  • 5 star values: 134
  • 4 star values: 46
  • 3 star values: 17
  • 2 star values: 6
  • 1 star values: 3

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

Recipe Summary

prep:
5 mins
cook:
25 mins
total:
30 mins
Servings:
5
Yield:
4 to 6 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
FOO YUNG SAUCE

Directions

Instructions Checklist
  • Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepper. Mix together.

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  • 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.

Nutrition Facts

240 calories; protein 22g; carbohydrates 9.6g; fat 12.6g; cholesterol 330.2mg; sodium 1442.9mg. Full Nutrition
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