| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Chinese | Chinese | 2 | Servings |
INGREDIENTS
| 1/2 | c | Onion; Diced |
| 1/2 | c | Smithfield Ham Or Chinese Roast Pork, Diced |
| 3 | Whole Eggs | |
| Oil; For Frying -Egg Foo Young Gravy— | ||
| 1 | c | Water |
| 1 | tb | Peanut Oil |
| 1 | ts | Sugar |
| 1 | ts | Salt |
| 1 | ts | Soy Sauce; Dark |
| Pepper To Taste | ||
| 1 | ts | Cornstarch Mixed With 2 Tbs Water |
INSTRUCTIONS
1. Mix the onion and roast pork. 2. Beat the eggs and stir into the pork and onions. 3. In a wok or skillet heat 21/2 inches of oil almost to the point of smoking, about 375 degrees. 4. Pour one-third of the egg mixture into the pan. 5. Brown for 2 minutes. Use a ladle and splash the top of the omelet with the oil so that the top becomes firm. 6. Flip the omelet over. Brown for 1 1/2 minutes. 7. Remove and drain. Repeat for the remaining mixture 8. Serve with gravy Gravy: 1. Bring the water to a boil and add all the ingredients. Stir for 1/2 minute. NOTES : With Egg Foo Young you can add bean sprouts, shrimp, mushrooms and etc. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 280 by "Diane Geary" <diane@keyway.net> on Nov 20, 1997
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