Pork And Shrimp Egg Foo Yung Recipe
Ingredients
| Boneless pork | 1/2 pound | |
| Garlic | 1 Clove (5gm), minced | |
| Cooking oil | 1 Tablespoon | |
| Chinese Cabbage | 1 Cup (16 tbs), finely chopped | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| 1 tablespoon homemade oyster sauce or 1/2 teaspoon salt | ||
| 1 teaspoon instant beef bouillon granules | ||
| Molasses | 1 Teaspoon | |
| Soy sauce | 1 Teaspoon | |
| Sugar | 1/4 Teaspoon | |
| Cold water | 2 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Eggs | 6 | |
| Shrimp | 1 4 1/2 Ounce, chopped | |
| Frying Cooking Oil | 2 Cup (16 tbs) (For frying) | |
Directions
Using cleaver or knife, chop pork.
In skillet or wok stir-fry pork and garlic in the 1 tablespoon hot oil till meat is browned.
Drain off fat.
Add Chinese cabbage, green pepper, and onion; cook and stir 2 to 3 minutes more.
Cool.
To prepare sauce, in saucepan combine the oyster sauce or 1/2 teaspoon salt, beef bouillon granules, molasses, soy sauce, sugar, and 1 cup water.
Bring to boiling.
Blend 2 tablespoons cold water into cornstarch; stir into hot mixture.
Cook and stir till thickened and bubbly.
Turn to low heat; keep warm while frying egg foo yung mixture.
To make egg foo yung, beat together eggs, 1 teaspoon salt, and 1/4 teaspoon pepper.
Stir in the cooled pork-vegetable mixture.
Stir in shrimp; mix well.
In skillet heat about 2 tablespoons oil till hot.
Using about 1/4 cup of the mixture for each patty, fry patties in- hot oil about 1 minute per side or till golden.
Keep warm.
Repeat till all the mixture is used, stirring each time; add more oil as needed.
In skillet or wok stir-fry pork and garlic in the 1 tablespoon hot oil till meat is browned.
Drain off fat.
Add Chinese cabbage, green pepper, and onion; cook and stir 2 to 3 minutes more.
Cool.
To prepare sauce, in saucepan combine the oyster sauce or 1/2 teaspoon salt, beef bouillon granules, molasses, soy sauce, sugar, and 1 cup water.
Bring to boiling.
Blend 2 tablespoons cold water into cornstarch; stir into hot mixture.
Cook and stir till thickened and bubbly.
Turn to low heat; keep warm while frying egg foo yung mixture.
To make egg foo yung, beat together eggs, 1 teaspoon salt, and 1/4 teaspoon pepper.
Stir in the cooled pork-vegetable mixture.
Stir in shrimp; mix well.
In skillet heat about 2 tablespoons oil till hot.
Using about 1/4 cup of the mixture for each patty, fry patties in- hot oil about 1 minute per side or till golden.
Keep warm.
Repeat till all the mixture is used, stirring each time; add more oil as needed.
Chef
