Roast Pork Egg Foo Yung

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READY IN: 25mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak dried mushrooms.
  • Shred roast pork, Chinese cabbage stems, bamboo shoots, and soaked mushrooms.
  • Slice water chestnuts thin.
  • Heat oil.
  • Add vegetables and pork; stir fry 1 minute.
  • Then cook, covered, 1 to 2 minutes over medium heat.
  • Drain and let cool.
  • Beat eggs.
  • Stir in salt, sugar and stir fried ingredients.
  • Heat remaining oil.
  • Fry mixture as small omelets, or divide mixture in half and pan fry as 2 separate large omelets.
  • Turn over to brown each side.
  • NOTE: This omelet is sometimes called Subgum Egg Foo Yung because of its many and varied ingredients.
  • VARIATIONS--------.
  • For the bamboo shoots, substitute 1 cup bean sprouts, blanched.
  • For the Chinese cabbage, substitute celery, blanched.
  • In 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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