• 6 eggs, beaten
• 1 cup thinly sliced celery
• 1 cup finely chopped onion
• 1 cup bean sprouts
• 1/2 cup diced fresh mushrooms
• 1/3 cup chopped cooked chicken breast
• 1/3 cup cooked and crumbled ground beef
• 1/3 cup chopped cooked pork
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

• 2 cubes chicken bouillon
• 1 1/2 cups hot water
• 1 1/2 teaspoons white sugar
• 2 tablespoons soy sauce
• 6 tablespoons cold water
• 1 1/2 tablespoons cornstarch

Cooking:

1. Beat eggs in a large bowl. Add the celery, onion, bean sprouts, mushrooms, chicken, beef, pork, salt and pepper. Mix together.
2. 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.
3. Serve the sauce over Egg Foo Yung.