Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, pork, salt & pepper. Mix together.
Heat oil in a medium skillet or wok and brown egg mixture, 1/2 cup at a time. When all of the mixture is browned, set aside.
To make sauce: Dissolve the bouillon in the hot water in a small saucepan, add sugar and soy sauce and blend well over midium heat. Add cold water and cornstarch and stir until thick and smooth. Serve with Egg Foo Yung.
Serving
Suggestions
Great with Basic Fried Rice Recipe
Originally Submitted
2/20/2008
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