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Rating: 4.2/5 (20 votes cast)

Meal Type: Side Dish
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: Cantonese
     Serving Size: 3 - Change
Nutritional Facts
Servings Per Recipe: 3
Amount Per Serving
Calories 244
% Daily Value**
Total Fat 18g
28%
Saturated Fat 4g
6%
Unsaturated Fat 4g
Cholesterol 277mg
92%
Sodium 498mg
21%
Total Carbohydrate 8g
3%
Dietary Fiber 2g
8%
Sugars 2g
Protein 14g
Vitamin A  17%Vitamin C  11%
Calcium  5%Iron  7%
Potassium  17%Vitamin E  8%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cantonese Egg Foo Yung

Recipe Tags: Rice Recipes

Date Added: July 22, 2009
This one is a mushroom based Chinese omelete. The water chestnuts add extra crunchiness to a tried and tested old time recipe.

Ingredients:

4 Black Mushrooms Dried
4 Water Chestnuts
1/4 lb Chinese Cabbage
1/4 cup Bamboo Shoots Sliced
1/8 lb Chinese Pork Roast
3 Eggs
2 tablespoons Peanut Oil
1/2 teaspoon Salt
1/2 teaspoon Sugar
1 teaspoon Dry Sherry
1 dash Pepper
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Directions:

1. Soak the mushrooms in water for 30 minutes or until soft.

2. Discard the tough stems and drain. Dice the water chestnuts and finely shred the other solid ingredients into pieces the size of a matchstick.

3. Beat the eggs. Heat a wok or skillet over high heat, add 1 T of the oil and the salt.

4. Just before the oil begins to smoke, add all of the vegetables and the roast pork.

5. Stir vigorously for 30 seconds. Add the sugar, sherry and pepper.

6. Cover and cook for 45 seconds more. Remove the mixture and let cool.

7. Add the beaten eggs to the mixture and stir well.

8. Reheat the pan. Add the remaining oil. Pour the egg mixture into the pan and fry for one minute on each side or until the omelet has set (or make smaller individual omelets).

9. Serve immediately on a warm platter. This version is served without a gravy.

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Dietary Notes:
This recipe is a good source of Vitamin A with 17% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peanuts, Egg, Mushroom, Sulfites, Cabbage, Pork, Natural Sweeteners, Alcohol, Beef allergies.
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