PORK AND SHRIMP EGG FOO YUNG
Number Of Ingredients 8
Steps:
- 1. Shred pork. Shell, devein and sliver shrimp. Shred Chinese cabbage stems and onion. 2. Heat oil. Add pork and stir-fry until it loses its pinkness (about 2 minutes). 3. Add shrimp, Chinese cabbage and onion stir-fry about 1 minute more. Then cook, covered, 3 minutes over medium heat. Drain and let cool. 4. Beat eggs. Stir in salt and stir-fried ingredients. 5. Either pan-fry: Heat oil. Spoon 2 to 3 tablespoons of egg mixture into pan to make one small omelet. (Fry each omelet separately.) Turn it over when bottom is done and brown lightly on the other side. Remove omelet and keep warm. Repeat process, adding more oil as needed. OR deep-fry: Heat oil until it foams (it should be about 2 1/2 inches deep). Carefully drop egg mixture into oil with a ladle, tipping the ladle to release the omelets. (For a 3-inch omelet, allow 1/2 cup of egg mixture for a smaller one, 1/4 cup.). Let omelet rise to the top (this will take about 2 minutes). Baste with hot oil to brown. Then flip omelet over, using a spoon and spatula, or 2 spoons, and baste to brown the other side. Lift out with a slotted spoon and drain on paper toweling. Keep warm. Repeat process until egg mixture is used up. VARIATIONS: * For the pork, substitute crabmeat. For the Chinese cabbage, substitute celery. In step 2, stir-fry the celery and onions to soften. Then add crabmeat with the shrimp in step 3. * In step 3, before cooking the shrimp and vegetables, covered, sprinkle them with 1 tablespoon soy sauce, 1/2 teaspoon sugar. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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Meer Farman
[email protected]I'm not a big fan of egg foo yung, but this recipe is delicious. It's crispy and flavorful, and the sauce is amazing.
REMBO 67rp
[email protected]This recipe is a great way to use up leftover pork and shrimp. It's also a great way to get your kids to eat their vegetables.
Agustin Alvarado-Garcia
[email protected]I love how easy this recipe is to make. It's perfect for a weeknight dinner.
Ruby Gill
[email protected]This is the best egg foo yung recipe I've ever tried. It's so crispy and flavorful.
Mdnaushad Raja
[email protected]I'm not a big fan of egg foo yung, but this recipe changed my mind. It's so flavorful and delicious.
Dr Sheno MD
[email protected]This recipe is a great way to get a taste of Chinese food at home. It's easy to make and it's always delicious.
Bill Williams
[email protected]I love the crispy texture of the egg foo yung. It's a great contrast to the soft and flavorful pork and shrimp.
Wahengbam Angum
[email protected]This recipe is a great way to use up leftover pork and shrimp. It's also a great way to get your kids to eat their vegetables.
Malik Dilawar wains
[email protected]I've been making this recipe for years and it never disappoints. It's a classic dish that everyone loves.
Cate Elizabeth
[email protected]This is my go-to recipe for egg foo yung. It's always a crowd-pleaser and it's so easy to make.
Michael Reid
[email protected]I made this recipe for a party and it was a huge hit! Everyone loved the flavorful sauce and the crispy egg foo yung.
Aidan Anthony
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids love the crispy egg foo yung and they don't even notice the vegetables.
Imran Dil
[email protected]I love how versatile this recipe is. I've tried it with different types of meat and vegetables, and it's always delicious.
Raheel Afridi
[email protected]This was my first time making egg foo yung and it was surprisingly easy! The recipe was clear and concise, and the dish turned out delicious.
Shantel Frolence
[email protected]I've made this recipe several times and it always turns out great. It's a great way to use up leftover pork and shrimp.
Joseph Laryea
[email protected]This egg foo yung recipe was a hit with my family! The pork and shrimp were perfectly cooked and the sauce was delicious.