Roast Pork Egg Foo Yung Recipe
Description: This delightful Roast Pork Egg Foo Yung recipe originates from ‘The Thousand Recipe Chinese Cookbook’ by Gloria Bley Miller, crafted at the request of a dedicated Zaar member. It’s a savory delight bursting with Chinese flavors, featuring succulent roast pork and an array of fresh vegetables, all bound together with fluffy eggs. Perfect for a quick and satisfying meal, especially when time is of the essence.
- Cook Time: 10 minutes
- Prep Time: 15 minutes
- Total Time: 25 minutes
- Recipe Category: Pork
- Keywords: Vegetable, Meat, Chinese, Asian, < 30 Mins, Stove Top
Ingredients:
| Quantity | Ingredient |
|---|---|
| 6 | Chinese cabbage |
| 1/4 | Bamboo shoot |
| 1 | Water chestnut |
| 1/2 | Roast pork |
| 1/4 | Dried mushrooms |
| 2 | Eggs |
| – | Salt |
| – | Sugar |
| – | Oil (for frying) |
Nutrition Facts (per serving):
- Calories: 144.1
- Fat Content: 10.6g
- Saturated Fat Content: 2.4g
- Cholesterol Content: 167mg
- Sodium Content: 206.1mg
- Carbohydrate Content: 4.3g
- Fiber Content: 0.8g
- Sugar Content: 1.8g
- Protein Content: 8.3g
Instructions:
-
Prepare Ingredients:
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- Shred the roast pork into thin strips.
- Finely shred the Chinese cabbage stems, bamboo shoots, and soaked mushrooms.
- Thinly slice the water chestnuts.
-
-
Stir-Fry Vegetables and Pork:
- Heat a bit of oil in a large skillet or wok over medium-high heat.
- Add the shredded vegetables and roast pork to the skillet.
- Stir-fry the mixture for about 1 minute until the vegetables are just tender.
- Cover the skillet and let it cook for an additional 1 to 2 minutes over medium heat.
- Once cooked, remove from heat and allow the mixture to cool slightly.
-
Prepare Egg Mixture:
- In a separate bowl, beat the eggs until they are well combined.
- Stir in salt and sugar to the beaten eggs.
- Combine the beaten eggs with the stir-fried vegetable and pork mixture.
-
Frying the Egg Foo Yung:
- Heat the remaining oil in the skillet over medium heat.
- Spoon the egg and vegetable mixture into the skillet, forming small individual omelets.
- Alternatively, divide the mixture in half and pan-fry as two separate large omelets.
- Allow the omelets to cook until the bottom is golden brown and set.
- Carefully flip each omelet to cook the other side until golden brown and fully cooked through.
-
Serve and Enjoy:
- Once cooked to perfection, transfer the Roast Pork Egg Foo Yung to a serving plate.
- Optionally, garnish with fresh herbs or a drizzle of soy sauce.
- Serve hot and enjoy this delicious Chinese delight!
Additional Notes:
- This omelet variation is sometimes referred to as Subgum Egg Foo Yung due to its diverse range of ingredients.
- Variations: Feel free to customize this recipe according to your preferences:
- Substitute 1 cup of blanched bean sprouts for the bamboo shoots.
- Swap out Chinese cabbage for blanched celery.
- Enhance the flavor by adding minced fresh ginger root, slivered scallions, and shredded smoked ham during the stir-frying step.
Now, savor the tantalizing flavors of this homemade Roast Pork Egg Foo Yung, a perfect blend of savory goodness and wholesome ingredients. Enjoy! 🍳🥢
