Cantonese Egg Foo Yung Recipe

Name: Cantonese Egg Foo Yung Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 x Dry black mushrooms; 4 x Water chestnuts; 1/4 lb Chinese cabbage; 1/4 c. Sliced bamboo shoots; 1/8 lb Chinese roast pork; 3 x Large eggs; 2 Tbsp. Peanut oil; 1/2 tsp Salt; 1/2 tsp Sugar; 1 tsp Dry sherry; 1 dsh Dash of pepper

Servings: persons

1
Soak the mushrooms in water for 30 min or possibly till soft.
2
Throw away the tough stems and drain.
3
Dice the water chestnuts and finely shred the other solid ingredients into pcs the size of a matchstick.
4
Beat the Large eggs.
5
Heat a wok or possibly skillet over high heat, add in 1 Tablespoons of the oil and the salt.
6
Just before the oil begins to smoke, add in all of the vegetables and the roast pork.
7
Stir vigorously for 30 seconds.
8
Add in the sugar, sherry and pepper.
9
Cover and cook for 45 seconds more.
10
Remove the mix and let cold.
11
Add in the beaten Large eggs to the mix and stir well.Reheat the pan.
12
Add in the remaining oil.
13
Pour the egg mix into the pan and fry for one minute on each side or possibly till the omelet has set (or possibly make smaller individual omelets).
14
Serve immediately on a hot platter.
15
This version is served without a gravy.From the Gourmet

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 4 x Dry black mushrooms, 4 x Water chestnuts, 1/4 lb Chinese cabbage, 1/4 c. Sliced bamboo shoots, and more.

Yes, Cantonese Egg Foo Yung Recipe 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.

That's it — enjoy your meal!