Egg Foo Yung II

Egg Foo Yung II

126
DEBA611 0

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

Ingredients

30 m {{adjustedServings}} servings 240 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 9.6g
  • 3%
  • Protein:
  • 22 g
  • 44%
  • Cholesterol:
  • 330 mg
  • 110%
  • Sodium:
  • 1443 mg
  • 58%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

126
  1. 157 Ratings

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Fabulous! We loved it. Was quick, easy and delicious. I didn't have any leftover meat, so I bought some "wafer-thin" (1/4 inch) boneless center cut pork chops. Marinated them for a little while ...

I am so glad I found this recipe. The egg foo yung came out exactly like they do at my local place. I added some powdered ginger, I think it gave the recipe some added mppphhh:.) I also used can...

Very good! I thought the gravy went along with it well. Instead of chopping up so many vegetables, I just used a can of La Choy Chop Suey vegetables.