| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Chinese | Eggs | 10 | Servings |
INGREDIENTS
| 1/2 | c | Bamboo shoots |
| 1/2 | c | Celery |
| 1/2 | c | Water chestnuts |
| 1/2 | c | Onion (up to) |
| 3 | tb | Oil |
| 1/2 | ts | Sugar |
| 1/2 | ts | Salt |
| 2 | ts | Soy sauce |
| 1 | ds | Pepper |
| 1 | tb | Flour |
| 1/2 | lb | Ham |
| 6 | Eggs (up to) | |
| 2 | tb | Oil |
INSTRUCTIONS
1. Dice bamboo shoots, celery and water chestnuts. Mince onion. 2. Heat oil. Add vegetables and stir-fry 1 minute. Sprinkle with sugar, salt, soy sauce and pepper; stir-fry 1 minute more. 3. Remove vegetables from pan; drain, and let cool. Then sprinkle with flour. 4. Mince or shred ham. Beat eggs. First fold stir-fried vegetables, then ham, into eggs. 5. Reheat remaining oil. Spoon egg mixture into pan, 2 tablespoons at a time, and cook as in "Basic Pan Fried Egg Foo Yung". 6. Repeat process until egg mixture is used up, adding more oil as needed. NOTE: This is sometimes called Mandarin-style Ham and Eggs. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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