Egg Foo Yung II

Recipe View In a large bowl, whisk the eggs until light and frothy. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt, and pepper. Mix gently to combine, ensuring not to overmix. (Prep time: 10 minutes)

Recipe View Heat a generous amount of oil (vegetable or peanut oil works well) in a medium skillet or wok over medium-high heat until shimmering. Using a 1/2 cup measure, pour portions of the egg mixture into the hot oil, creating individual Egg Foo Yung patties. (Cook time: 3-4 minutes per batch)

Recipe View Cook each patty for 2-3 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside on a wire rack to drain excess oil. Repeat with the remaining egg mixture. (Cook time: approximately 15-20 minutes total)

Recipe View To Prepare the Sauce: In a small saucepan, dissolve the chicken bouillon cubes in the boiling water over medium heat. Stir until completely dissolved. (Prep time: 2 minutes)

Recipe View Add the sugar and soy sauce to the bouillon mixture. Bring to a simmer, stirring constantly. (Cook time: 3 minutes)

Recipe View In a small bowl, whisk together the cold water and cornstarch until smooth, creating a slurry. Gradually pour the cornstarch slurry into the simmering sauce, whisking continuously to prevent lumps from forming. (Prep time: 2 minutes)

Recipe View Continue to stir the sauce until it thickens and becomes glossy. Remove from heat. (Cook time: 2-3 minutes)

Recipe View Serve the Egg Foo Yung patties immediately, drizzled generously with the homemade sauce. Garnish with chopped green onions or sesame seeds, if desired.