Side Pannel
Pork and Shrimp Egg Foo Yung
Ingredients List
- 1 c Lean pork
- 1/2 lb Shrimp
- 1 c Chinese cabbage stems
- 1/2 c Onion
- 2 tb Oil
- 6 Eggs
- 3/4 ts Salt
- Oil
Directions
1. Shred pork. Shell, devein and sliver shrimp. Shred Chinese cabbage stems
and onion.
2. Heat oil. Add pork and stir-fry until it loses its pinkness (about 2
minutes).
3. Add shrimp, Chinese cabbage and onion; stir-fry about 1 minute more.
Then cook, covered, 3 minutes over medium heat. Drain and let cool.
4. Beat eggs. Stir in salt and stir-fried ingredients.
5. Either pan-fry or deep fry as in the "Basic Egg Foo Yungs". VARIATIONS:
1. For the pork, substitute crabmeat. For the Chinese cabbage, substitute
celery. In step 2, stir-fry the celery and onions to soften. Then add
crabmeat with the shrimp in step 3.
2. In step 3, before cooking the shrimp and vegetables, covered, sprinkle
them with 1 tablespoon soy sauce, 1/2 teaspoon sugar.
and onion.
2. Heat oil. Add pork and stir-fry until it loses its pinkness (about 2
minutes).
3. Add shrimp, Chinese cabbage and onion; stir-fry about 1 minute more.
Then cook, covered, 3 minutes over medium heat. Drain and let cool.
4. Beat eggs. Stir in salt and stir-fried ingredients.
5. Either pan-fry or deep fry as in the "Basic Egg Foo Yungs". VARIATIONS:
1. For the pork, substitute crabmeat. For the Chinese cabbage, substitute
celery. In step 2, stir-fry the celery and onions to soften. Then add
crabmeat with the shrimp in step 3.
2. In step 3, before cooking the shrimp and vegetables, covered, sprinkle
them with 1 tablespoon soy sauce, 1/2 teaspoon sugar.
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