Egg Foo Yung II


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

Prep Time:
5 mins
Cook Time:
25 mins
Total Time:
30 mins
4 to 6 servings


  • 8 eggs, beaten

  • 1 cup thinly sliced celery

  • 1 cup finely chopped onion

  • 1 cup bean sprouts

  • ½ cup diced fresh mushrooms

  • cup chopped cooked chicken breast

  • cup cooked and crumbled ground beef

  • cup chopped cooked pork

  • 1 teaspoon salt

  • ¼ teaspoon ground black pepper


  • 2 cubes chicken bouillon

  • 1 ½ cups hot water

  • 1 ½ teaspoons white sugar

  • 2 tablespoons soy sauce

  • 6 tablespoons cold water

  • 1 ½ 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.

Nutrition Facts (per serving)

240 Calories
13g Fat
10g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 240
% Daily Value *
Total Fat 13g 16%
Saturated Fat 4g 21%
Cholesterol 330mg 110%
Sodium 1443mg 63%
Total Carbohydrate 10g 3%
Dietary Fiber 1g 5%
Total Sugars 5g
Protein 22g
Vitamin C 5mg 25%
Calcium 69mg 5%
Iron 3mg 15%
Potassium 391mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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