Ham egg foo yung

Yield: 10 Servings

Measure Ingredient
½ cup Bamboo shoots
½ cup Celery
½ cup Water chestnuts
½ cup Onion (up to)
3 tablespoons Oil
½ teaspoon Sugar
½ teaspoon Salt
2 teaspoons Soy sauce
1 dash Pepper
1 tablespoon Flour
½ pounds Ham
6 Eggs (up to)
2 tablespoons Oil

1. Dice bamboo shoots, celery and water chestnuts. Mince onion.

2. Heat oil. Add vegetables and stir-fry 1 minute. Sprinkle with sugar, salt, soy sauce and pepper; stir-fry 1 minute more.

3. Remove vegetables from pan; drain, and let cool. Then sprinkle with flour.

4. Mince or shred ham. Beat eggs. First fold stir-fried vegetables, then ham, into eggs.

5. Reheat remaining oil. Spoon egg mixture into pan, 2 tablespoons at a time, and cook as in "Basic Pan Fried Egg Foo Yung".

6. Repeat process until egg mixture is used up, adding more oil as needed.

NOTE: This is sometimes called Mandarin-style Ham and Eggs.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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