Asian Appetizers Recipes - Egg Foo Yung Recipe

  
 

Appetizers Recipes - Egg Foo Yung Recipe

Ingredients

  • 6 dried Chinese mushrooms soaked for 20 minutes in warm water

  • 50g/1/4 cup beansprouts

  • 6 drained canned water chestnuts, finely chopped

  • 50g/2oz baby spinach leaves, washed

  • 45ml/3 tbsp vegetable oil

  • 50g/2oz lean roast pork, cut into strips

  • 3 eggs

  • 2.5ml/1/2 tsp sugar

  • 5m/1 tsp rice wine or dry sherry

  • salt and ground black pepper

  • fresh coriander (cilantro) sprigs, to garnish

Serves 4

Method:

  1. Drain the mushrooms. Cut off and discard the stems; slice the caps finely and mix with the bean sprouts, water chestnuts and spinach leaves.

  2. Heat 15ml/1 tbsp oil in a large heavy frying pan. Add the pork and vegetables and toss over the heat for 1 minute.

  3. Beat the eggs in a bowl. Add the strips of roast pork and the vegetables and mix well.

  4. Wipe the frying pan and heat the remaining oil. Pour in the egg mixture and tilt the pan so that it covers the base. When the omelet has set on the underside, sprinkle the top with salt, pepper and sugar.

  5. Invert a plate over the pan, turn both the pan and the plate over, and slide the omelet back into the pan to cook on the other side.

  6. Cut the omelet into wedges, drizzle with rice wine or dry sherry and serve immediately, garnished with the sprigs of coriander.

Note: Hearty and full of flavor. this can be cooked either as one large omelet or as individual omelets. Either way, it is a clever way of using up leftover roast pork.