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Chinese Egg Fu Yung (pork)
Chinese Cooking Recipe > Pork Recipes > Egg Fu Yung (pork)| Egg Fu Yung (Pork) |
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| Ingredients: 1/2 Pork, cut into small pieces 1 teaspoon salt 1 teaspoon cornstarch 2 teaspoons sherry 5 eggs 1 teaspoon soy sauce 4 tablespoons oil 1/2 onion, chopped 1 scallion, chopped 4 water chestnuts, chopped 1/4 cup fresh mushrooms, sliced 1 cup bean sprouts 2 to 4 cups oil for deep-frying |
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Directions: Gently beat the eggs with the salt, sherry, and pepper. Add the crabmeat, celery, black mushrooms, bean sprouts, and onion and mix well. Heat the oil in a nonstick work or stir-fry pan over medium-high heat until the oil is not smoking. Test by dipping the end of a spatula into the egg mixture and then into the oil; it should sizzle. Add the egg mixture to the hot oil. Let the eggs sit without stirring until the bottom is slightly set but the top is still runny. With a spatula, turn sections of the eggs over. Continue turning the eggs until the mixture is set on both sides. Remove to a serving platter. Serve immediately. Variation: Serve the Egg Foo Yung with a restaurant-style brown sauce. Make the sauce before cooking the eggs. Mix together 1 cup homemade Chinese Chicken broth, plus 1/2 teaspoon salt or 1 cup of canned chicken broth, 1/2 teaspoon ketchup, 1 1/2 teaspoons soy sauce, and 2 tablespoons flour, mixed with 2 tablespoons cold water into a smooth paste, in a saucepan. Cook over medium heat, stirring constantly with a wire whisk. Bring to a boil and stir until the sauce is thickened. Simmer 2 minutes to eliminate the raw taste of the flour. Pour the sauce freely over the cooked eggs. |
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More Pork Recipes:
• Pork with Green Beans and Mushrooms • WOOD-EAR MUSHROOMS AND PORK STIR FRY • Pork Fried With Ginger And Mushrooms • Pork with Mushrooms & Garlic • PORK AND BAMBOO SHOOTS • PORK WITH MUSHROOMS • Barbecued Pork (cha Siu) • Noodles With Spicy Pork • Egg Fu Yung (Pork) • Moo Shu Pork • Moo Shu Pork 2 • Noodle & Pork Stirfry • Sweet And Sour Pork Stir-fry • Fried Rice & Pork • Oriental Meatballs ( Pearls ) • Chinese Spare Ribs • Barbecued Lamb On Skewers • Barbecued Baby Back Ribs
Interesting Facts: Hot tea vs. Soda
In the traditional Chinese culture, cold beverages were considered harmful to the digestion of warm food. Most people usually drink tea or hot water. Today, due to the influence of the Western world, soft drinks, beer and cold juices accompany meals in China.
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