This recipe comes from 'The Thousand Recipe Chinese Cookbook' by Gloria Bley Miller at the request of a Zaar member.
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Units: US | Metric
- 1Soak dried mushrooms.
- 2Shred roast pork, Chinese cabbage stems, bamboo shoots, and soaked mushrooms.
- 3Slice water chestnuts thin.
- 4Heat oil.
- 5Add vegetables and pork; stir fry 1 minute.
- 6Then cook, covered, 1 to 2 minutes over medium heat.
- 7Drain and let cool.
- 8Beat eggs.
- 9Stir in salt, sugar and stir fried ingredients.
- 10Heat remaining oil.
- 11Fry mixture as small omelets, or divide mixture in half and pan fry as 2 separate large omelets.
- 12Turn over to brown each side.
- 13NOTE: This omelet is sometimes called Subgum Egg Foo Yung because of its many and varied ingredients.
- 15For the bamboo shoots, substitute 1 cup bean sprouts, blanched.
- 16For the Chinese cabbage, substitute celery, blanched.
- 17In step 3, add with vegetables and pork 1 slice fresh ginger root, minced; 6 scallion stalks, slivered; and 1/4 cup smoked ham, shredded.
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Nutritional Facts for Roast Pork Egg Foo Yung
Serving Size: 1 (66 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 144.1
- Calories from Fat 94
- Total Fat 10.5 g
- Saturated Fat 2.4 g
- Cholesterol 167.0 mg
- Sodium 206.0 mg
- Total Carbohydrate 4.3 g
- Dietary Fiber 0.7 g
- Sugars 1.7 g
- Protein 8.2 g