Crab Voo Yung Recipe
Summary
Preparation Time5 MinCooking Time5 Min
Ready In10 MinDifficulty LevelEasy
Health IndexAverageServings4
Ingredients
| Eggs | 4 standard | |
| Soy sauce | 1 Teaspoon | |
| Chili pepper | 1/2 Teaspoon | |
| Sherry | 2 Teaspoon | |
| Crabmeat | 1/2 Pound, canned | |
| Oil | 4 Tablespoon | |
| 6 Chinese mushrooms, soaked in warm water 20 minutes | ||
| 6 green onions, finely diced | ||
| Chicken stock | 1 Cup (16 tbs) (Sauce) | |
| Soy sauce | 2 Teaspoon (Sauce) | |
| Cornstarch | 1 1/2 Tablespoon, blended (Sauce) | |
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.
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.
Chef
