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Pork Egg Foo Yung

August 24, 2010

This is a great way to use up some leftover Chinese food.  I never like to eat it the next day “as is” but it is perfectly delicious food.  This one is made with pork but you can use any leftovers you may have such as beef, chicken, shrimp etc..  I had some leftover Pork Chop Suey (I must admit that I always make it with leftovers) and actually make it for breakfast but it is good for lunch or dinner too.

Pork Egg Foo Yung

Ingredients

  • 6 Eggs
  • 1 C. Leftover Pork (cut in small pieces, leftovers from Pork Chop Suey)
  • 1 1/2 C. Sautéed Onion, Celery, Pepper and Bean Sprouts (leftovers from Pork Chop Suey)
  • Salt and Freshly Ground Pepper (to taste)
  • 1/2 C. Green Onions (diced for garnish)
  • Chinese Noodles

Preparation

  1. Beat the eggs in a large bowl
  2. Add the leftover pork and vegetables and mix well
  3. Heat oil in a saucepan or wok and add about 1 C. egg mixture (amount will depend on how many you will make)
  4. Brown on both sides
  5. Plate and add some Foo Yung Sauce and green onions, add Chinese Noodles

 Foo Yung Sauce 

Ingredients

  • 2 Cubes Chicken bouillon
  • 1 1/2 C. Hot Water
  • 1 1/2 t. Sugar
  • 2 T. Soy Sauce
  • 6 t. Cold Water
  • 1 1/2 T. Cornstarch

Preparation

  1. Dissolve the bouillon in the hot water and add the sugar and soy sauce
  2. Blend well over medium heat
  3. Add cold water and cornstarch and stir until thick and smooth

(Serves 2-4)

Recipe adapted from “Betty Cheney”

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