Egg Foo Yung Ii

• 8 eggs, beaten
• 1 cup thinly sliced celery
• 1 cup finely chopped onion
• 1 cup bean sprouts
• 1/2 cup diced fresh mushrooms
• 1/3 cup chopped cooked chicken breast
• 1/3 cup cooked and crumbled ground beef
• 1/3 cup chopped cooked pork
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• FOO YUNG SAUCE
• 2 cubes chicken bouillon
• 1 1/2 cups hot water
• 1 1/2 teaspoons white sugar
• 2 tablespoons soy sauce
• 6 tablespoons cold water
• 1 1/2 tablespoons cornstarch

1. Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepper. Mix together.
2. 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.
3. 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.

eggs, celery, onion, bean sprouts, fresh mushrooms, chicken breast, ground beef, pork, salt, ground black pepper, sauce, chicken bouillon, water, white sugar, soy sauce, cold water, cornstarch

Taken from www.allrecipes.com/recipe/25140/egg-foo-yung-ii/ (may not work)