Chinese Eggs Recipes - Ham Egg Foo Yung Recipe

Ingredients

• 60ml/4 tbsp peanut oil

• 50g/2 oz bamboo shoots, diced

• 50g/2 oz water chestnuts, diced

• 2 spring onions, chopped

• 2 stalks celery, diced

• 50g/ oz smoked ham, diced

• 15ml/1 tbsp soy sauce

• 2.5ml/1/2 tsp sugar

• 2.5ml/1/2 tsp salt

• 4 eggs, lightly beaten

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Method:

1. Heat half the oil and stir-fry the bamboo shoots, water chestnuts, spring onions and celery for about 2 minutes.

2. Stir in the ham, soy sauce, sugar and salt, remove from the pan and leave to cool slightly. Stir the mixture into the beaten eggs.

3. Heat a little of the remaining oil and pour the mixture into the pan a little at a time to make small pancakes about 7.5cm/3 in across.

4. Fry until the bottom is lightly browned then turn and brown the other side. Continue until you have used al the mixture.