Pork and shrimp egg foo yung

Yield: 8 Servings

Measure Ingredient
1 cup Lean pork
½ pounds Shrimp
1 cup Chinese cabbage stems
½ cup Onion
2 tablespoons Oil
6 \N Eggs
¾ teaspoon Salt
\N \N Oil

1. Shred pork. Shell, devein and sliver shrimp. Shred Chinese cabbage stems and onion.

2. Heat oil. Add pork and stir-fry until it loses its pinkness (about 2 minutes).

3. Add shrimp, Chinese cabbage and onion; stir-fry about 1 minute more.

Then cook, covered, 3 minutes over medium heat. Drain and let cool.

4. Beat eggs. Stir in salt and stir-fried ingredients.

5. Either pan-fry or deep fry as in the "Basic Egg Foo Yungs". VARIATIONS: 1. For the pork, substitute crabmeat. For the Chinese cabbage, substitute celery. In step 2, stir-fry the celery and onions to soften. Then add crabmeat with the shrimp in step 3.

2. In step 3, before cooking the shrimp and vegetables, covered, sprinkle them with 1 tablespoon soy sauce, ½ teaspoon sugar.

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

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