Egg Foo Yung with Sauce Recipe

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Made for breakfast, lunch or dinner, Egg Foo Yung provides an enjoyable way to add texture and healthy ingredients to an egg dish.
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Servings:
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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
  • 1/4 teaspoon salt - or to taste
Container: large heavy skillet
Directions
PREP
10 mins
COOK
10 mins
READY IN
20 mins
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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