Tuesday, May 15, 2012

Egg Foo Yung

 Egg Foo Yung 


8 eggs, beaten
1 cup thinly sliced celery
1 cup finely chopped onion
1/2 cup bean sprouts
1/2 cup diced fresh mushrooms
1 cup broccoli florets
1 cup grated carrots
1 teaspoon salt
1/4 teaspoon ground black pepper
1 Tablespoon of Gluten Free low sodium soy sauce
2 cubes chicken bouillon
 1 1/2 cups hot water
 1 1/2 teaspoons white sugar
2 tablespoons soy sauce (I use low sodium brand)
6 tablespoons cold water
1 1/2 tablespoons cornstarch


Beat eggs in a large bowl. Add the celery, onion, bean
sprouts, mushrooms, grated carrots, broccoli florets, soy sauce
salt and pepper. Mix together.

Heat oil in a medium skillet or wok and add the egg mixture
1/2 cup at a time. When all of the mixture is browned, set

To make the 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 Sauce.

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