Foo Yung
| January 24, 2017 | Category: | 0 Comment8 eggs, beaten
1 tablespoon parsley
1 cup thinly sliced celery
1 cup finely chopped onion
good pinch of ginger
1 teaspoon salt
1/4 teaspoon ground black pepper
FOO YUNG SAUCE:
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 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
Beat eggs in a large bowl. Add the celery, onion, bean sprouts, ginger,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.Enjoy!