Crab Foo Yung Recipe

Summary

Difficulty LevelEasyCuisine
CourseMethod

Ingredients

 Eggs4
 Soy sauce5 Milliliter (1 Teaspoon)
 Chili pepper sauce1⁄2 Teaspoon
 Sherry10 Milliliter (2 Teaspoon)
 Crabmeat1⁄2 Pound (Fresh / Canned)
 Oil60 Milliliter (4 Teaspoon)
 Chinese mushrooms6 (Soaked In Warm Water 20 Minutes)
 Green onions6 , diced
 Chicken stock250 Milliliter (1 Cup)
 Soy sauce10 Milliliter (2 Teaspoon)
 Cornstarch20 Milliliter (1 1/2 Tablespoon, Blended With Water)

Nutrition Facts

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

Directions

1 Beat eggs lightly in a bowl. Stir in soy and chili pepper sauces with sherry. Shred crabmeat.
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.
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