How to Make Egg Foo Yung II - A Step-by-Step Guide

Egg Foo Yung is a popular Chinese dish that has become a staple in many American Chinese restaurants. This savory, satisfying dish is a type of Chinese omelette made with beaten eggs and various ingredients such as meat, seafood, and vegetables. It's a versatile and customizable dish that can be enjoyed for breakfast, lunch, or dinner.

Although Egg Foo Yung is a classic Chinese dish, it has evolved over the years to cater to different palates and dietary restrictions. This recipe for ...

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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

Information

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Servings: 5
  • Yield: 4 to 6 servings

  • 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.
  • Nutrition

    240 cal.

    • Total Fat: 13g
    • Saturated Fat: 4g
    • Cholesterol: 330mg
    • Sodium: 1443mg
    • Total Carbohydrate: 10g
    • Dietary Fiber: 1g
    • Total Sugars: 5g
    • Protein: 22g
    • Vitamin C: 5mg
    • Calcium: 69mg
    • Iron: 3mg
    • Potassium: 391mg