Roast pork egg foo yung
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Dried black mushrooms | |
| ¼ | pounds | Roast pork |
| 1 | cup | Chinese cabbage stems |
| ½ | cup | Bamboo shoots |
| ¼ | cup | Water chestnuts |
| 2 | tablespoons | Oil |
| 6 | Eggs | |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Sugar (up to) |
| 2 | tablespoons | Oil |
Directions
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, .