Egg Foo Yung and Sauce

Ingredients

• 1- 1/2 cube Bean Sprouts
• 1/2 cups Prosciutto Ham
• 1/2 cups Frozen Peas
• 3 Tablespoons Soy Sauce
• 1/4 teaspoons Salt
• 18 teaspoons Pepper
• 6 whole Mushrooms
• Chopped
• 8 whole Eggs
• 1- 1/2 cup Hot Water
• 2 cubes Chicken Bouillon
• 2 Tablespoons Soy Sauce
• 1- 1/2 teaspoon Sugar
• 1/4 cups Cold Water
• 1- 1/2 Tablespoon Corn Startch

Instructions

1. In a large bowl, combine all ingredients and mix together well.
2. Heat up a skillet and use nonstick spray.
3. Add 1/2 cup of the mixture to the hot skillet and cook on each side about 3 minutes.
4. This batch made 10 pieces for me.
5. Serve with rice and egg foo yung sauce, if desired.
6. Enjoy!
7. For the sauce: In a saucepan, bring hot water, bouillon cubes, soy sauce and sugar to a boil until bouillon dissolves.
8. Combine the cold water and cornstarch in a small bowl, then add it to the saucepan and stir till smooth.
9. Heat until sauce is thick.
10. Then, serve sauce over egg foo yung and the rice.