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Cantonese Egg Foo Yung

 

30

Yield

3

servings

Prep

15

min

Cook

20

min

Ready

1

hrs

Trans-fat Free
 

Ingredients

4 each mushrooms, black trumpet
dried
*
4 each water chestnuts
*
¼ pound napa (Chinese) cabbage
¼ cup bamboo shoots
sliced
pound pork
roasted
3 large eggs
2 tablespoons peanut oil
½ teaspoon salt
½ teaspoon sugar
1 teaspoon sherry
dry
1 dash black pepper
*

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 tablespoon 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 28151% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 228mg 76%
Sodium 509mg 21%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 2%
Sugars g
Protein 28g
Vitamin A 40% Vitamin C 51%
Calcium 8% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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