Asian Classic – Egg Fu Yung

For a meal that comes together quickly but provides both protein and vegetables, our go-to is egg fu yung. This recipe is a great way to use up leftover pork, shrimp, chicken, or ground beef from last night’s dinner. If you do not have bamboo shoots, you can substitute an equal amount of celery or Chinese cabbage.

We like to pair this recipe with a side of steamed rice and egg rolls. In just 15 minutes from start to finish, you can serve your family freshly prepared Asian food at home!

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INGREDIENTS

6 eggs
1/2 pint bean sprouts
4 tablespoons scallions
4 teaspoons bamboo shoots
4 water chestnuts
1/2 cup beef
1 1/3 tablespoons soy sauce
3 tablespoons peanut oil
1 cup chicken broth

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