A Cooking Fool

Egg Foo Yung

Posted By: The Fool
Date: Thursday, January 19 2006, at 1:12 p.m.

"Leftover chicken, beef and pork can all be sauteed with mushrooms, sprouts, onion and of course eggs! The accompanying sauce is simple and flavorful." Makes: 4 to 6 servings 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 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 Directions 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. The Fool

 

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Message: > "Leftover chicken, beef and pork can all be > sauteed with mushrooms, sprouts, onion and of course > eggs! The accompanying sauce is simple and > flavorful." > Makes: 4 to 6 servings > 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 > 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 > Directions > 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. > The Fool
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