Egg Foo Yung

Egg Foo Yung II

Egg Foo Yung

Recipe By:DEBA611
“Leftover chicken, beef and pork can all be sauteed with mushrooms, sprouts, onion and of course eggs! The accompanying sauce is simple and flavorful.”


  • 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
  • 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. 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.

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