Egg Foo Yung and Sauce Recipe

Name: Egg Foo Yung and Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 cube Bean Sprouts; 1/2 cups Prosciutto Ham; 1/2 cups Frozen Peas; 3 Tablespoons Soy Sauce; 1/4 teaspoons Salt; ⅛ 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

Servings: persons

1- 1/2 cube Bean Sprouts
1/2 cups Prosciutto Ham
1/2 cups Frozen Peas
3 Tablespoons Soy Sauce
1/4 teaspoons Salt
⅛ 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.

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1- 1/2 cube Bean Sprouts, 1/2 cups Prosciutto Ham, 1/2 cups Frozen Peas, 3 Tablespoons Soy Sauce, and more.

Yes, Egg Foo Yung and Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egg Foo Yung and Sauce

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