Roast Pork Egg Foo Yung Recipe
Ingredients
| Dried black mushrooms | 6 | |
| Pork roast | 1/4 pound | |
| 1 cup Chinese cabbage stems | ||
| Bamboo shoots | 1/2 Cup (16 tbs) | |
| Water chestnuts | 1/4 Cup (16 tbs) | |
| Oil | 2 Tablespoon | |
| Eggs | 6 | |
| Salt | 1/2 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Oil | 2 Tablespoon | |
Directions
1. Soak dried mushrooms.
2. Shred roast pork, Chinese cabbage stems, bamboo shoots and soaked mushrooms. Slice water chestnuts thin.
3. Heat oil. Add vegetables and pork and stir-fry 1 minute. Then cook, covered, 1 to 2 minutes over medium heat. Drain and let cool.
4. Beat eggs. Stir in salt, sugar and stir-fried ingredients.
5. Heat remaining oil. Fry mixture as small onielets (as in Basic Pan-fried Egg Foo Yung), or divide mixture in half and pan-fry as 2 separate large omelets. Turn over to brown each side.
2. Shred roast pork, Chinese cabbage stems, bamboo shoots and soaked mushrooms. Slice water chestnuts thin.
3. Heat oil. Add vegetables and pork and stir-fry 1 minute. Then cook, covered, 1 to 2 minutes over medium heat. Drain and let cool.
4. Beat eggs. Stir in salt, sugar and stir-fried ingredients.
5. Heat remaining oil. Fry mixture as small onielets (as in Basic Pan-fried Egg Foo Yung), or divide mixture in half and pan-fry as 2 separate large omelets. Turn over to brown each side.
Chef
