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Chinese Egg Foo Yung
- 2 tablespoons cornstarch
- 3 cups turkey or chicken stock
- 1/2 teaspoon sugar
- 2 teaspoons soy sauce
- To taste, black pepper, freshly ground
- 4 black Chinese mushrooms, if canned, drained and dried
- 3 eggs, slightly beaten
- 1 1/2 cups turkey tenderloins, cooked and chopped
- 1 scallion, chopped fine
- 1/4 cup celery, chopped fine
- 1/3 cup fresh bean sprouts
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1 tablespoon oil
For the Chinese Brown Sauce: Mix the cornstarch with 1/2 cup cold turkey stock, combine the sugar, soy sauce, pepper and remaining stock. Bring to a boil, reduce the heat and simmer, stirring constantly. Hold for service and serve hot.
Soak the mushrooms in 1 cup water for 2 hours. Drain, rinse and chop.
For service: Combine the egg, turkey tenderloins, vegetables and salt and pepper, stirring lightly.
Heat 1 tablespoon of oil in a 6-inch skillet. Pour in the mixture. Stir-fry until brown. Turn out on serving plates and nap with the Chinese Brown Sauce.
Recipe reprinted by permission of National Turkey Federation. All rights reserved.
nutrition information per serving
750 calories; 33g total fat; 800mg cholesterol; 3810mg sodium; 29g carbohydrates; 3g fiber; 82g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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