 | | Directions | EGG FOO YUNG:
- In a large bowl, whisk eggs and salt together.
- Add vegetables, meat, soy sauce, and pepper. Stir to combine.
- In a large skillet over medium high heat, add a small amount of oil.
- Add approximately 1/2 cup of egg mixture to the skillet, cook until browned on the under side.
- Turn egg over and brown on the other side.
- The amount of egg mixture that you use will determine how many this recipe makes. Using 1/2 cup of mixture will make 4 egg foo yung.
SAUCE:
- Combine all of the sauce ingredients together in a small sauce pan, whisk until combined.
- Over medium heat, bring the mixture to a boil, reduce heat and continue cooking until slightly thickened.
- Serve over the egg foo yung.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Container: large heavy skillet
Servings: 4
Serving Size: 1 each
|  | | Ingredients | | - | | EGG FOO YUNG: |
| - | | 5 eggs |
| - | | 1 cup bean sprouts - well drained |
| - | | 1/4 cup green onion - finely chopped |
| - | | 1/4 cup water chestnuts - chopped |
| - | | 1/3 cup mushrooms- chopped |
| - | | 1 teaspoon soy sauce |
| - | | 1/8 teaspoon black pepper |
| - | | 1/2 teaspoon salt |
| - | | 3/4 cup cooked pork - chopped small |
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| - | | SAUCE: |
| - | | 3/4 cup chicken broth |
| - | | 3 teaspoons corn starch |
| - | | 1 teaspoon vinegar |
| - | | 1 teaspoon soy sauce |
| - | | 1/4 teaspoon salt - or to taste |
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