Roast pork egg foo yung

Yield: 8 Servings

Measure Ingredient
6 \N Dried black mushrooms
¼ pounds Roast pork
1 cup Chinese cabbage stems
½ cup Bamboo shoots
¼ cup Water chestnuts
2 tablespoons Oil
6 \N Eggs
½ teaspoon Salt
½ teaspoon Sugar (up to)
2 tablespoons Oil

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. Fry mixture as small omelets (as in "Basic Pan-fried Egg Foo Yung"), 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: 1. For the bamboo shoots, substitute 1 cup bean sprouts, blanched.

2. For the Chinese cabbage, substitute celery, blanched.

3. In step 3, add with vegetables and pork 1 slice fresh ginger root, minced; 6 scallion stalks, slivered; and ¼ cup smoked ham, shredded.

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

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