I love getting this at Chinese restaurants, and now I'm so happy to say I can make them at home. So tasty!

Salt and pepper to taste
For the Foo Yung sauce:
2 chicken bouillon cubes
1 ½ teaspoons white sugar
1 ½ cups hot water
6 tablespoons cold water
2 tablespoons soy sauce
1 ½ tablespoons cornstarch
Pro Tip: Shrimp also works very well with this dish! Vary it to your liking.
Instructions:
1. Beat eggs in a large bowl. Then mix in celery, onion, bean sprouts, mushrooms, meats, salt, and pepper.
2. Heat oil in a skillet, brown 1/2-cup portions of the egg mixture, and set them aside.
For the sauce, dissolve bouillon cubes in hot water, add sugar and soy sauce, then thicken with cornstarch in a small saucepan. Serve with Egg Foo Yung.
Egg Foo Yung is a versatile dish that can be customized by adding or substituting ingredients according to your preference. Enjoy this delectable Chinese creation with friends and family, and embrace the flavors and textures of this classic delight.