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Ingredients

8 eggs, beaten 1 cup thinly sliced celery 1 cup finely chopped onion 1 cup bean sprouts ½ cup diced fresh mushrooms ⅓ cup chopped cooked chicken breast ⅓ cup cooked and crumbled ground beef ⅓ 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

Nutrition Info

239.9 calories carbohydrate: 9.6 g cholesterol: 330.2 mg fat: 12.6 g fiber: 1.3 g protein: 22 g saturatedFat: 4.2 g servingSize: - sodium: 1442.9 mg sugar: 4.8 g transFat: : - unsaturatedFat: : -

Beat eggs in a large bowl. Add the celery, onion, bean sprouts, 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.

4 to 6 servings

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