Egg Foo Yung

8 servings


8 eggs
1 cup chopped onion
1 cup bean sprouts
½ cup celery, chopped
½ cup mushrooms, chopped
¼ cup green onion, diced
1 tablespoon soy sauce
8 teaspoons sesame oil, divided

In a large bowl, beat 8 eggs. Add all vegetables and the soy sauce and stir to combine.

Heat 1 teaspoon sesame oil in a skillet on medium heat and add about half a cup of the egg mixture to the pan (exact amount will vary). Cook each side until golden brown, flipping once or twice.

Repeat with remaining sesame oil and egg mixture until batch is complete.