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Egg Foo Yung and Sauce



In 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.