Best Roast Pork Egg Foo Yung Recipes

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ROAST PORK EGG FOO YUNG



Roast Pork Egg Foo Yung image

This recipe comes from 'The Thousand Recipe Chinese Cookbook' by Gloria Bley Miller at the request of a Zaar member.

Provided by Caryn

Categories     Pork

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 10

6 dried black mushrooms
1/4 lb roast pork
1 cup Chinese cabbage, just the stems
1/2 cup bamboo shoot
1/4 cup water chestnut
2 tablespoons oil
6 eggs
1/2 teaspoon salt
1/2 teaspoon sugar
1 -2 tablespoon oil

Steps:

  • Soak dried mushrooms.
  • Shred roast pork, Chinese cabbage stems, bamboo shoots, and soaked mushrooms.
  • Slice water chestnuts thin.
  • Heat oil.
  • Add vegetables and pork; stir fry 1 minute.
  • Then cook, covered, 1 to 2 minutes over medium heat.
  • Drain and let cool.
  • Beat eggs.
  • Stir in salt, sugar and stir fried ingredients.
  • Heat remaining oil.
  • Fry mixture as small omelets, 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.

Nutrition Facts : Calories 144.1, Fat 10.6, SaturatedFat 2.4, Cholesterol 167, Sodium 206.1, Carbohydrate 4.3, Fiber 0.8, Sugar 1.8, Protein 8.3

ROAST PORK EGG FOO YUNG



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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