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Pork And Shrimp Egg Foo Yung

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  Boneless pork 1⁄2 Pound
  Garlic 1 Clove (5 gm), minced
  Cooking oil 1 Tablespoon
  Chopped chinese cabbage 1 Cup (16 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Oyster sauce/1/2 teaspoon salt 1 Tablespoon (Homemade)
  Instant beef bouillon granules 1 Teaspoon
  Molasses 1 Teaspoon
  Soy sauce 1 Teaspoon
  Sugar 1⁄4 Teaspoon
  Cold water 2 Tablespoon
  Cornstarch 1 Tablespoon
  Eggs 6
  Canned shrimp 4 1⁄2 Ounce, drained and chopped (1 Can)
  Cooking oil 2 Cup (32 tbs) (For Deep Frying)

Using cleaver or knife, chop pork.
In skillet or wok stir-fry pork and garlic in the 1 tablespoon hot oil till meat is browned.
Drain off fat.
Add Chinese cabbage, green pepper, and onion; cook and stir 2 to 3 minutes more.
To prepare sauce, in saucepan combine the oyster sauce or 1/2 teaspoon salt, beef bouillon granules, molasses, soy sauce, sugar, and 1 cup water.
Bring to boiling.
Blend 2 tablespoons cold water into cornstarch; stir into hot mixture.
Cook and stir till thickened and bubbly.
Turn to low heat; keep warm while frying egg foo yung mixture.
To make egg foo yung, beat together eggs, 1 teaspoon salt, and 1/4 teaspoon pepper.
Stir in the cooled pork-vegetable mixture.
Stir in shrimp; mix well.
In skillet heat about 2 tablespoons oil till hot.
Using about 1/4 cup of the mixture for each patty, fry patties in- hot oil about 1 minute per side or till golden.
Keep warm.
Repeat till all the mixture is used, stirring each time; add more oil as needed.

Recipe Summary

Stir Fried

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