3 oz crab meat, cooked chicken or shrimp, (optional)
4 tbsp peanut oil
1 spring onion, shredded (green onion, )
1 oz bamboo shoots, shredded
1 cup bean sprouts
5 eggs
1/4 tsp salt
2 tbsp water
6 tbsp chicken stock
1 pinch sugar
1 tsp soy sauce
2 tsp ketchup
1 tsp cornstarch
A Recipe for
Foo Yung Hai
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| Elsie de Wolfe (Lady Mendl) |
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| Rosalind Russell |
This Recipe for Foo Yung Hai is one of thousands in the Recipes-to-go Asian Cookbook.
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| Gael Greene |
Great food is like great sex. The more you have the more you want. |
| Gael Greene |
This is a recipe for Foo Yung Hai from the recipe cookbook of Recipes-to-go (Asian)
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| Anonymous |
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Food Tip |
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
Shred crab meat or chicken if using. Heat 1 tablespoon of oil in pan
and fry onion and bamboo shoots for 1 minute. Beat eggs, add onion,
bamboo shoots, bean sprouts, 1/4 ts salt, 2 tb water and crab. Heat
another tablespoon oil in the pan, add chicken stock, pinch salt,
sugar, soy sauce, ketchup and cornstarch. Mix all well, bring to the
boil and keep hot while making omelette. Heat 2 tablespoons oil in
omelette pan, stir in egg mixture, cook. Put on hot dish, pour sauce
over. Posted by Linda Davis
Serves: 4
Foo Yung Hai Recipe brought to you by Recipes To-Go