Cantonese Egg Foo Yung
Cantonese Egg Foo Yung, a eggs recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Cantonese Egg Foo Yung
Ingredients
- 4 Dried black mushrooms
- 4 Water chestnuts
- 1/4 lb Chinese cabbage
- 1/4 c Sliced bamboo shoots
- 1/8 lb Chinese roast pork
- 3 Eggs
- 2 tb Peanut oil
- 1/2 ts Salt
- 1/2 ts Sugar
- 1 ts Dry sherry
- 1 ds Dash of pepper
Method
- 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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