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Crab Voo Yung

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  Eggs 4
  Soy sauce 1 Teaspoon
  Chili pepper sauce 1⁄2 Teaspoon
  Sherry 2 Teaspoon
  Crabmeat 1⁄2 Pound (Fresh / Canned, 225 Grams)
  Oil 60 Milliliter (4 Tablespoon)
  Chinese mushrooms 6 , soaked in warm water 20 minutes
  Green onions 6 , finely diced
For stock
  Chicken stock 250 Milliliter (1 Cup)
  Soy sauce 2 Teaspoon
  Cornstarch 20 Milliliter, cornstarch blended with 20 milliliter water (1 1/2 Tablespoon)

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: 
Stir Fried
Preparation Time: 
5 Minutes
Cook Time: 
5 Minutes
Ready In: 
10 Minutes

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 321 Calories from Fat 185

% Daily Value*

Total Fat 21 g32.8%

Saturated Fat 3.7 g18.6%

Trans Fat 0 g

Cholesterol 269 mg89.7%

Sodium 767 mg32%

Total Carbohydrates 14 g4.7%

Dietary Fiber 1.3 g5.3%

Sugars 3.9 g

Protein 19 g38%

Vitamin A 19.3% Vitamin C 34.3%

Calcium 10.2% Iron 9%

*Based on a 2000 Calorie diet

Crab Voo Yung Recipe