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Pork And Shrimp Egg Foo Yung

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  Lean pork 1 Cup (16 tbs)
  Shrimp 1⁄2 Pound
  Chinese cabbage stems 1 Cup (16 tbs)
  Onion 1⁄2 Cup (8 tbs)
  Eggs 6
  Salt 3⁄4 Teaspoon
  Oil 2 Tablespoon

1. Shred pork. Shell, devein and sliver shrimp. Shred Chinese cabbage stems and onion.
2. Heat oil. Add pork and stir-fry until it loses its pinkness (about 2 minutes).
3. Add shrimp, Chinese cabbage and onion; stir-fry about 1 minute more. Then cook, covered, 3 minutes over medium heat. Drain and let cool.
4. Beat eggs. Stir in salt and stir-fried ingredients.
5. Either pan-fry or deep-fry as in the Basic Egg Foo Yungs above.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1302 Calories from Fat 688

% Daily Value*

Total Fat 77 g118.4%

Saturated Fat 18.5 g92.4%

Trans Fat 0 g

Cholesterol 1776.8 mg592.3%

Sodium 2389.8 mg99.6%

Total Carbohydrates 13 g4.5%

Dietary Fiber 2.1 g8.2%

Sugars 6.5 g

Protein 135 g269.8%

Vitamin A 100.3% Vitamin C 73.5%

Calcium 38.4% Iron 78.4%

*Based on a 2000 Calorie diet

Pork And Shrimp Egg Foo Yung Recipe