Chinese Egg Foo Yung


2 tbsp cornstarch

3 c TURKEY or low-sodium chicken stock

1/2 tsp sugar

2 tsp soy sauce

To Taste black pepper, freshly ground

8 Each black Chinese mushrooms, if canned, drained and dried

3 Each eggs, slightly beaten

1-1/2 c TURKEY TENDERLOINS, cooked and cubed

1 Each scallions, chopped fine

1/4 c celery, chopped fine

1/3 c fresh bean sprouts

1/4 tsp salt

1/8 tsp white pepper

1 tbsp oil


Chinese Brown Sauce

Mix cornstarch with 1/2 cup cold turkey stock, combine sugar, soy sauce, pepper and remaining stock. Bring to boil, reduce heat and simmer, stirring constantly.

Hold for service and serve hot.

Yield for sauce: 24 portions


Soak mushrooms in 1 cup water for 2 hours. Drain, rinse and chop. Cover and reserve.

Service per Order

For individual service: combine egg, turkey tenderloin, vegetables, mushrooms, salt and pepper, stirring lightly.

For each serving, heat 1 tablespoon oil in a 6-inch skillet. Pour in mixture and cook until eggs are just set and mixture is piping hot.

Transfer to serving plate and nap with Chinese Brown Sauce.

Nutrition Facts

Total Calories 750

Calories from Fat 290

Total Fat 33 g

% Daily Total Fat 51

Saturated Fat 7 g

% Daily Saturated Fat 35

Cholesterol 800 g

% Daily Cholesterol 267

Sodium 3810 mg

% Daily Sodium 159

Total Carbohydrates 29 g

% Daily Total Carbohydrates 10

Dietary Fiber 3 g

% Daily Dietary Fiber 12

Sugars 8 g

Protein 82 g

% Daily Protein 25

% Daily Vitamin C 15

% Daily Calcium 15

% Daily Iron 40