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home > recipes > eggs / dairy > egg foo young 2
PREP TIME 5 Min COOK TIME 25 Min Yield: 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 YOUNG 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 Instructions: 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 Young.

Egg Foo Young 2


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list all recipes for EGGS-DAIRY (98)
list all Chinese recipes (124)
list all recipes by AMANDA (175)


   

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keyword: young
ethnicity: chinese
recipes for eggs-dairy
recipes by amanda
Email Address:
(posted January 29, 2009)

PREP TIME 5 Min
COOK TIME 25 Min

Yield: 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 YOUNG
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

Instructions:
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 Young.


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