About this recipe:Create your own Chinese takeaway at home with this easy and delicious recipe. Great for using leftovers. The Egg foo young sauce is simple and flavourful.
8 eggs, beaten
2 sticks celery, thinly sliced
2 onions, finely chopped
35g diced fresh mushrooms
50g chopped cooked chicken breast
75g cooked and crumbled minced beef
70g chopped cooked pork
1 teaspoon salt
1/4 teaspoon ground black pepper
2 chicken stock cubes
350ml hot water
1 1/2 teaspoons sugar
2 tablespoons soy sauce
6 tablespoons cold water
1 1/2 tablespoons cornflour
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Method Prep:5min › Cook:25min › Ready in:30min
Beat eggs in a large bowl. Add the celery, onion, beansprouts, mushrooms, chicken, beef, pork, salt and pepper. Mix together.
Heat oil in a medium frying pan or wok and brown egg mixture, a ladleful at a time. When all of the mixture is browned, set aside.
To Make Sauce: Dissolve the stock cubes in the hot water in a small saucepan; add sugar and soy sauce and blend well over medium heat. Add cold water and cornflour and stir until thick and smooth. Serve with Egg Foo Yung.
I'm a vegetarian, but use this recipe as a base by substituting the meat for Tofu or Quorn, and the chicken stock for vegetable stock. It makes a gorgeous dish which is thoroughly enjoyed by all 9 of my family! - 24 Oct 2011