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Chinese Egg Foo Yung

Source: National Turkey Federation
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  1 serving
2 Tablespoons cornstarch
3 Cups turkey or chicken stock
1/2 Teaspoon sugar
2 Teaspoons soy sauce
To Taste black pepper, freshly ground
4 Each black Chinese mushrooms, if canned, drained and dried
3 Each eggs, slightly beaten
1-1/2 Cups TURKEY TENDERLOINS, cooked and chopped
1 Each scallions, 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 Chinese Brown Sauce: Mix cornstarch with 1/2 cup cold turkey stock, combine sugar, soy sauce, pepper and remaining bouillion. Bring to boil, reduce heat and simmer, stirring constantly. Hold for service and serve hot.

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

For service: combine egg, turkey tenderloins, vegetables and salt and pepper, stirring lightly.

Heat 1 tablespoon of oil in a 6-inch skillet. Pour in mixture. Stir-fry until brown. Turn out on serving plate and nap with Chinese Brown Sauce.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.
Date Added: 02/10/2009
Nutrition Facts per Serving
Yield:   1 serving
Calories: 750
Fat. Total: 33g
Fiber: 3g
Carbohydrates, Total: 29g
Sodium: 3810mg
% Cal. from Fat: 40%
Cholesterol: 800mg
Protein: 82g
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