Egg Foo Yung and Sauce
- 1- 1/2 cube Bean Sprouts
- 1/2 cups Prosciutto Ham
- 1/2 cups Peas, Frozen
- 3 Tablespoons Soy Sauce
- 1/4 teaspoons Salt
- 18 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
DirectionsIn a large bowl, combine all ingredients and mix together well.
Heat up a skillet and use nonstick spray.
Add 1/2 cup of the mixture to the hot skillet and cook on each side about 3 minutes.
This batch made 10 pieces for me.
Serve with rice and egg foo yung sauce, if desired.
Enjoy! For the sauce: In a saucepan, bring hot water, bouillon cubes, soy sauce and sugar to a boil until bouillon dissolves.
Combine the cold water and cornstarch in a small bowl, then add it to the saucepan and stir till smooth.
Heat until sauce is thick.
Then, serve sauce over egg foo yung and the rice.