| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Chinese |
Eggs |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Lean pork |
| 1/2 |
lb |
Shrimp |
| 1 |
c |
Chinese cabbage stems |
| 1/2 |
c |
Onion |
| 2 |
tb |
Oil |
| 6 |
|
Eggs |
| 3/4 |
ts |
Salt |
|
|
Oil |
INSTRUCTIONS
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 or deep fry as in the "Basic Egg Foo Yungs". VARIATIONS:
1. 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.
2. In step 3, before cooking the shrimp and vegetables, covered, sprinkle
them with 1 tablespoon soy sauce, 1/2 teaspoon sugar.
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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