Cantonese Egg Foo Yung Recipe

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Cantonese Egg Foo Yung Ingredients

4 dried black mushrooms
4 water chestnuts
1/4 lb chinese cabbage
1/4 cup sliced bamboo shoots
1/8 lb chinese roast pork
3 eggs
2 tbsp peanut oil
1/2 tsp salt
1/2 tsp sugar
1 tsp dry sherry
1 dash dash of pepper

A Recipe for
Cantonese Egg Foo Yung

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Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

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Cantonese Egg Foo Yung

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Cantonese Egg Foo Yung Directions

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.

Serves: 3

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Cantonese Egg Foo Yung Recipe from the Recipes-To-go.com Egg Recipe Cookbook

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