ROAST PORK EGG FOO YUNG

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Roast Pork Egg Foo Yung image

Number Of Ingredients 10

6 black, dried mushrooms
1/4 pound Roast Pork
1 cup chinese cabbage stems
1/2 cup bamboo shoots
1/4 cup water chestnut
2 tablespoons oils
6 eggs
1/2 teaspoon salt
1/2 teaspoon sugar
1 to 2 tablespoon oil

Steps:

  • 1. Soak dried mushrooms. 2. Shred roast pork, Chinese cabbage stems, bamboo shoots and soaked mushrooms. Slice water chestnuts thin. 3. Heat oil. Add vegetables and pork and stir-fry 1 minute. Then cook, covered, 1 to 2 minutes over medium heat. Drain and let cool. 4. Beat eggs. Stir in salt, sugar and stir-fried ingredients.5. Heat remaining oil. Spoon 2 to 3 tablespoons of egg mixture into pan to make one small omelet, or divide mixture in half and pan-fry as 2 separate large omelets. Turn over to brown each side. NOTE: This omelet is sometimes called Subgum Egg Foo Yung because of its many and varied ingredients. VARIATIONS: * For the bamboo shoots, substitute 1 cup bean sprouts, blanched. For the Chinese cabbage, substitute celery, blanched. * In step 3, add with vegetables and pork 1 slice fresh ginger root, minced 6 scallion stalks, slivered and 1/4 cup smoked ham, shredded. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

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