Egg Foo Yung and Sauce

• 1- 1/2 cube Bean Sprouts
• 1/2 cups Prosciutto Ham
• 1/2 cups Frozen Peas
• 3 Tablespoons Soy Sauce
• 1/4 teaspoons Salt
• 18 teaspoons Pepper
• 6 whole Mushrooms, Chopped
• 8 whole Eggs
• 1- 1/2 cup Hot Water
• 2 cubes Chicken Bouillon
• 2 Tablespoons Soy Sauce
• 1- 1/2 teaspoon Sugar
• 1/4 cups Cold Water
• 1- 1/2 Tablespoon Corn Startch

1. In a large bowl, combine all ingredients and mix together well.
2. Heat up a skillet and use nonstick spray.
3. Add 1/2 cup of the mixture to the hot skillet and cook on each side about 3 minutes.
4. This batch made 10 pieces for me.
5. Serve with rice and egg foo yung sauce, if desired.
6. Enjoy!
7. For the sauce: In a saucepan, bring hot water, bouillon cubes, soy sauce and sugar to a boil until bouillon dissolves.
8. Combine the cold water and cornstarch in a small bowl, then add it to the saucepan and stir till smooth.
9. Heat until sauce is thick.
10. Then, serve sauce over egg foo yung and the rice.

sprouts, ham, frozen peas, soy sauce, salt, pepper, mushrooms, eggs, water, chicken bouillon, soy sauce, sugar, water, startch

Taken from tastykitchen.com/recipes/main-courses/egg-foo-yung-and-sauce/ (may not work)