Egg Foo Yung II

How to cook Egg Foo Yung II

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 bust 1/3 cup cooked and crumbled ground beef 1/3 cup chopped cooked pork 1 teaspoon reservedly 1/4 teaspoon ground black pepper FOO YUNG CONDIMENT 2 cubes chicken bouillon 1 1/2 cups hot distilled water 1 1/2 teaspoons white sugar 2 tablespoons soy sassiness 6 tablespoons cold weaken 1 1/2 tablespoons cornstarch

Directions: Beat eggs in a large basin. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and sprinkle. Mix well-balanced. Heat oil in a medium skillet or wok and brown egg mingling 1/2 cup at a schedule. When all of the mixture is browned, set aside. To Make Condiment: Dissolve the bouillon in the hot water in a small saucepan; add sugar and soy sauce and blend well over medium fieriness. Add cold water and cornstarch and stir until thick and polished. Serve with Egg Foo Yung.


Servings Per Programme: 5

Amount Per Serving

Calories: 240

Total Fat: 12.6g Cholesterol: 371mg Sodium: 1445mg Total Carbs: 9.6g Dietary Fiber: 1.3g Protein: 22g

Prepare time:5 Min

Cook time:25 Min

Ready in:30 Min

Serving due to the fact that:5 peoples

Comments are closed.