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Crab Foo Yung

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  Eggs 4
  Soy sauce 5 Milliliter (1 Teaspoon)
  Chili pepper sauce 1⁄2 Teaspoon
  Sherry 10 Milliliter (2 Teaspoon)
  Crabmeat 1⁄2 Pound (Fresh / Canned)
  Oil 60 Milliliter (4 Teaspoon)
  Chinese mushrooms 6 (Soaked In Warm Water 20 Minutes)
  Green onions 6 , diced
  Chicken stock 250 Milliliter (1 Cup)
  Soy sauce 10 Milliliter (2 Teaspoon)
  Cornstarch 20 Milliliter (1 1/2 Tablespoon, Blended With Water)

1 Beat eggs lightly in a bowl. Stir in soy and chili pepper sauces with sherry. Shred crabmeat.
2 Heat 1 tbsp (15 ml) oil in a wok. Discard mushroom stalks and slice caps. Stir-fry mushrooms and green onions for 2 minutes; add crabmeat and stir-fry 1 minute.
3 Remove wok from heat. Remove the mixture to a bowl, cool a few minutes and combine with egg mixture.
4 Heat 3 tbsp (45 ml) oil in wok. Add a quarter of mixture and cook until the omelet is just set and lightly browned on the underside. Turn and cook for 1 minute. Place omelet on a serving plate. Repeat to make a total of 4 omelets.
5 To Make Sauce: Bring stock, soy sauce and blended cornstarch and water to a boil, stirring constantly. Simmer 1 minute.

Recipe Summary

Difficulty Level: 
Main Dish

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Crab Foo Yung Recipe