Cantonese egg foo yung
Last updated 6/12/2012 12:42:55 AM. Recipe ID 1949. Report a problem with this recipe.
Title: Cantonese egg foo yung
Yield: 3 Servings
4 Dried black mushrooms
4 Water chestnuts
1/4 lb Chinese cabbage
1/4 c Sliced bamboo shoots
1/8 lb Chinese roast pork
2 tb Peanut oil
1/2 ts Salt
1/2 ts Sugar
1 ts Dry sherry
1 ds Dash of pepper
Soak the mushrooms in water for 30 minutes or until soft. Discard the
tough stems and drain. Dice the water chestnuts and finely shred the
other solid ingredients into pieces the size of a matchstick. Beat
the eggs. Heat a wok or skillet over high heat, add 1 T of the oil
and the salt. Just before the oil begins to smoke, add all of the
vegetables and the roast pork. Stir vigorously for 30 seconds. Add
the sugar, sherry and pepper. Cover and cook for 45 seconds more.
Remove the mixture and let cool. Add the beaten eggs to the mixture
and stir well.Reheat the pan. Add the remaining oil. Pour the egg
mixture into the pan and fry for one minute on each side or until the
omelet has set (or make smaller individual omelets). Serve
immediately on a warm platter. This version is served without a
gravy.From the Gourmet Chinese Regional Cookbook, Castle Press.
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