| 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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