Pork And Shrimp Egg Foo Yung
|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|
|Soy sauce||1 Teaspoon|
|Cold water||2 Tablespoon|
|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.
Repeat till all the mixture is used, stirring each time; add more oil as needed.