PORK AND SHRIMP EGG FOO YUNG
Number Of Ingredients 8
Steps:
- 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: Heat oil. Spoon 2 to 3 tablespoons of egg mixture into pan to make one small omelet. (Fry each omelet separately.) Turn it over when bottom is done and brown lightly on the other side. Remove omelet and keep warm. Repeat process, adding more oil as needed. OR deep-fry: Heat oil until it foams (it should be about 2 1/2 inches deep). Carefully drop egg mixture into oil with a ladle, tipping the ladle to release the omelets. (For a 3-inch omelet, allow 1/2 cup of egg mixture for a smaller one, 1/4 cup.). Let omelet rise to the top (this will take about 2 minutes). Baste with hot oil to brown. Then flip omelet over, using a spoon and spatula, or 2 spoons, and baste to brown the other side. Lift out with a slotted spoon and drain on paper toweling. Keep warm. Repeat process until egg mixture is used up. VARIATIONS: * 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. * In step 3, before cooking the shrimp and vegetables, covered, sprinkle them with 1 tablespoon soy sauce, 1/2 teaspoon sugar. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
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Mdtamimhasan Hasan
[email protected]I'm allergic to shrimp, so I substituted chopped tofu in this recipe. It turned out great!
Danyal Ahmed
[email protected]This recipe is a great way to get kids to eat their vegetables. My kids love the crispy egg foo yung and they don't even notice the veggies.
Alex Robb
[email protected]I've made this recipe several times and it's always a hit with my family. It's a great way to use up leftover pork and shrimp.
Chole Egbosi
[email protected]I'm not usually a fan of egg foo yung, but this recipe changed my mind. It's so flavorful and crispy, I couldn't get enough of it.
Palesa Lerato
[email protected]This is one of my favorite recipes to make when I'm short on time. It's quick and easy, but still tastes amazing.
Tracy Chiappa
[email protected]I made this for a party and it was a huge hit! Everyone raved about how delicious it was.
Tshepo Maseko
[email protected]I'm always looking for new ways to cook pork and shrimp, and this recipe definitely fits the bill. It's flavorful and satisfying.
Naphtaly Rapau
[email protected]The sauce was a bit too thick for my taste, so I added a little bit of water to thin it out.
Hager Rageb
[email protected]I love that this recipe uses simple ingredients that I usually have on hand. It's a great weeknight meal.
Martha Chola
[email protected]This was my first time making egg foo yung, and it turned out better than I expected. Thanks for the great recipe!
Enoch Badu
[email protected]I was impressed with how well the pork and shrimp complemented each other in this dish. Definitely a keeper!
Mahbubhosen Jihad
[email protected]I'm not a big fan of shrimp, so I substituted chopped chicken in this recipe. It was still delicious!
Rehan Asdfass
[email protected]My egg foo yung didn't come out as crispy as I would have liked. I think I may have added too much oil to the pan.
Usman Lak
[email protected]I added some chopped green onions and water chestnuts to the mixture for extra flavor and texture. It turned out great!
anak magar
[email protected]This is now my go-to recipe for egg foo yung. It's simple, quick, and always a hit with my guests.
Suk Pakhi
[email protected]My family loved this recipe! It was easy to follow and the egg foo yung came out delicious. Will definitely be making this again.