Egg Foo Yung with Sauce Prep Time: 10 minutes Cook Time: 10 minutes 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 - SAUCE: - 3/4 cup chicken broth - 3 teaspoons corn starch - 1 teaspoon vinegar - 1 teaspoon soy sauce	1

	- 1/4 teaspoon salt - or to taste    Made for breakfast, lunch or dinner, Egg Foo Yung provides an enjoyable way to add texture and healthy ingredients to an egg dish.   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.	2