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Crab Foo Yung Recipe
|Soy sauce||5 Milliliter (1 Teaspoon)|
|Chili pepper sauce||1⁄2 Teaspoon|
|Sherry||10 Milliliter (2 Teaspoon)|
|Crabmeat||1⁄2 Pound (Fresh / Canned)|
|Oil||60 Milliliter (4 Teaspoon)|
|Chinese mushrooms||6 (Soaked In Warm Water 20 Minutes)|
|Green onions||6 , diced|
|Chicken stock||250 Milliliter (1 Cup)|
|Soy sauce||10 Milliliter (2 Teaspoon)|
|Cornstarch||20 Milliliter (1 1/2 Tablespoon, Blended With Water)|
Serving size: Complete recipe
Calories 1286 Calories from Fat 740
% Daily Value*
Total Fat 85 g131.3%
Saturated Fat 14.9 g74.4%
Trans Fat 0 g
Cholesterol 1076.2 mg
Sodium 3068.2 mg127.8%
Total Carbohydrates 56 g18.7%
Dietary Fiber 5.3 g21.2%
Sugars 15.7 g
Protein 76 g152.1%
Vitamin A 77.2% Vitamin C 137.1%
Calcium 40.7% Iron 35.8%
*Based on a 2000 Calorie diet
2 Heat 1 tbsp (15 ml) oil in a wok. Discard mushroom stalks and slice caps. Stir-fry mushrooms and green onions for 2 minutes; add crabmeat and stir-fry 1 minute.
3 Remove wok from heat. Remove the mixture to a bowl, cool a few minutes and combine with egg mixture.
4 Heat 3 tbsp (45 ml) oil in wok. Add a quarter of mixture and cook until the omelet is just set and lightly browned on the underside. Turn and cook for 1 minute. Place omelet on a serving plate. Repeat to make a total of 4 omelets.
5 To Make Sauce: Bring stock, soy sauce and blended cornstarch and water to a boil, stirring constantly. Simmer 1 minute.