Egg Fu Yung (Ch'ao Fu Jung Tan) Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · Asian · Fish and Seafood · Main Dishes · Side Dishes

Egg Fu Yung (Ch'ao Fu Jung Tan)

From Dorothy McNett's recipes at Like an omelette or fritatta, but very specially Chinese in flavor and style.

2-3 dried black mushrooms, soaked in water
5-6 eggs
1/2 cup vegetable or seafood broth, or water
1/2 teaspoon salt (depends on the broth)
4 - 6 tablespoons oil (corn, peanut, safflower, grapeseed, etc)
1/2 cup diced cooked crab or baby shrimp
1/4 cup shredded ham or barbecued pork
1 cup bean sprouts or shredded bamboo shoots
2-3 green onions, sliced into thin strips
1 tablespoon soy sauce
1/4 - 1/2 teaspoon salt, if needed (depends on soy sauce, etc.)

Soak the dried mushrooms about 30 minutes in water to cover. Drain and slice into thin shreds. Slice and thinly shred the pork and vegetables and set aside. In batter bowl, whisk the eggs to blend well, adding the broth and salt. Heat a nice heavy bottomed 9-10 inch frying pan, adding 4 - 5 tblespoons of the oil. When nice and hot quickly add the mushrooms, crab or shrimp, pork, bean sprouts and green onions. Stir fry about 1 minute. Add soysauce and additional salt if using. If needed, add 1-2 tablespoons oil to pan and add the egg mixture. Reduce heat, cook until nicely browned on first side. Turn over and cook on second side to brown nicely. Slip onto serving plate, cut into wedges or slices and serve.

Recipe created 2010-06-15.

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