Chinese Eggs Recipes - Roast Pork Egg Foo Yung Recipe

Ingredients

• 4 dried Chinese mushrooms

• 60ml/3 tbsp peanut oil

• 100g/4oz roast pork, shredded

• 100g/4oz Chinese cabbage, shredded

• 50g/2oz smoked ham, diced

• 15ml/1 tbsp soy sauce

• 2.5ml/1/2 tsp sugar

• 2.5ml/1/2 tsp salt and pepper

• 4 eggs, lightly beaten

---

Method:

1. Soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks and slice the caps.

2. Heat 30ml.2 tbsp of oil and stir-fry the mushrooms, pork, cabbage, bamboo shoots and water chestnuts for 3 minutes.

3. Remove from the pa and leave to cool slightly then mix them into the eggs and season with salt and pepper.

4. 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.

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