Cantonese Egg Foo Yung Recipe

Name: Cantonese Egg Foo Yung
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 each mushrooms, black trumpet dried; 4 each water chestnuts; 1/4 pound napa (Chinese) cabbage; 1/4 cup bamboo shoots sliced; 18 pound pork roasted; 3 large eggs; 2 tablespoons peanut oil; 1/2 teaspoon salt; 1/2 teaspoon sugar; 1 teaspoon sherry dry; 1 dash black pepper

Servings: persons

4 each mushrooms, black trumpet dried
4 each water chestnuts
1/4 pound napa (Chinese) cabbage
1/4 cup bamboo shoots sliced
18 pound pork roasted
3 large eggs
2 tablespoons peanut oil
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon sherry dry
1 dash black pepper

1
Soak the mushrooms in water for 30 minutes or until soft.
2
Discard the tough stems and drain.
3
Dice the water chestnuts and finely shred the other solid ingredients into pieces the size of a matchstick.
4
Beat the eggs.
5
Heat a wok or skillet over high heat, add 1 tablespoon of the oil and the salt.
6
Just before the oil begins to smoke, add all of the vegetables and the roast pork.
7
Stir vigorously for 30 seconds.
8
Add the sugar, sherry and pepper.
9
Cover and cook for 45 seconds more.
10
Remove the mixture and let cool.
11
Add the beaten eggs to the mixture and stir well.
12
Reheat the pan.
13
Add the remaining oil.
14
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).
15
Serve immediately on a warm platter.

5122

kcal

Calories

297

Fat

Carbs

566

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 each mushrooms, black trumpet dried, 4 each water chestnuts, 1/4 pound napa (Chinese) cabbage, 1/4 cup bamboo shoots sliced, and more.

Yes, Cantonese Egg Foo Yung falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cantonese Egg Foo Yung

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