🫙 From the Spice Rack
Cantonese Egg Foo Yung
4 Dried black mushrooms 4 Water chestnuts 1/4 lb Chinese cabbage 1/4 c Sliced bamboo shoots 1/8 lb Chinese roast pork 3 Eggs 2 tb Peanut oil 1/2 ts Salt 1/2 ts Sugar 1 ts Dry sherr...
chinesemaineasy
Ingredients8 items
Ingredients
- 4dried black mushrooms
- 4water chestnuts
- 1/4lbchinese cabbage
- 1/4cup sliced bamboo shoots
- 1/8lbchinese roast pork
- 3eggs
- 2tbsp peanut oil
- 1/2tsp salt
Directions
- 1
4 Dried black mushrooms 4 Water chestnuts 1/4 lb Chinese cabbage 1/4 c Sliced bamboo shoots 1/8 lb Chinese roast pork 3 Eggs 2 tb Peanut oil
- 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 T 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