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Submitted by: Jackie Herner

Little Jackie Herners YungfooEggfooyung

4 cups fresh bean sprouts
1/2 cup finely chopped green onions
2 cups chopped mushrooms
1/2 cup each of chopped red/green/yellow peppers
1/2 cup very finely chopped celery
1 chopped clove garlic
8-10 medium eggs

Optional Ingredients:
1/2 cup grated carrot
can of baby shrimp
1 - 2 tablespoon of Soya sauce
1 tablespoon oyster sauce
A sprinkle of salt and pepper
2 cups of cooked long/short grain rice (can use minute rice as well)

Topping: chopped tomato, sprigs of parsley or mint, grated white/cheddar cheese

Prepare large skillet:

Add extra virgin olive oil to skillet and heat to med-hot for browning of YungfooEggfooYung mixture.

Add all ingredients except tomato and parsley/mint cheese to large bowl and fold/mix.

Please note: Less eggs will give the mixture a thicker consistency, The more egg, the thinner the mixture.

I use a soup ladle for measuring mixture, fill ladle full of mixture and place in skillet, 2-3 per skillet depending on the size- brown both sides.

Place your YungfooEggfooYung on a colorful plate topped with chopped tomato,
parsley/mint or grated white/mild cheddar cheese. Serve with Croissant or biscuits.

This is one of my families favorite dishes!
My guests love my YungfooEggfooYung!
A meal to be enjoyed as breakfast, lunch, dinner! Enjoy