Egg Foo Yung Pork And Shrimp Omelets Recipes

Steps:

• Beat together the eggs, bean sprouts, green onions, shrimp, and garlic powder in a bowl until well-combined. Heat the oil in a skillet over medium heat, and scoop about 1/2 cup of the egg mixture into the skillet to make a patty. Fry until golden brown, about 4 minutes per side, and repeat with the remaining egg mixture. Set the patties aside.
• Whisk together the chicken broth, cornstarch, sugar, vinegar, and soy sauce in a saucepan over medium-low heat until the sauce simmers and thickens, about 5 minutes. Spoon the sauce over the patties.

Steps:

• Soak dried mushrooms.
• Shred roast pork, Chinese cabbage stems, bamboo shoots, and soaked mushrooms.
• Slice water chestnuts thin.
• Heat oil.
• Add vegetables and pork; stir fry 1 minute.
• Then cook, covered, 1 to 2 minutes over medium heat.
• Drain and let cool.
• Beat eggs.
• Stir in salt, sugar and stir fried ingredients.
• Heat remaining oil.
• Fry mixture as small omelets, or divide mixture in half and pan fry as 2 separate large omelets.
• Turn over to brown each side.
• NOTE: This omelet is sometimes called Subgum Egg Foo Yung because of its many and varied ingredients.
• VARIATIONS--------.
• For the bamboo shoots, substitute 1 cup bean sprouts, blanched.
• For the Chinese cabbage, substitute celery, blanched.
• In step 3, add with vegetables and pork 1 slice fresh ginger root, minced; 6 scallion stalks, slivered; and 1/4 cup smoked ham, shredded.

Steps:

• 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: Heat oil. Spoon 2 to 3 tablespoons of egg mixture into pan to make one small omelet. (Fry each omelet separately.) Turn it over when bottom is done and brown lightly on the other side. Remove omelet and keep warm. Repeat process, adding more oil as needed. OR deep-fry: Heat oil until it foams (it should be about 2 1/2 inches deep). Carefully drop egg mixture into oil with a ladle, tipping the ladle to release the omelets. (For a 3-inch omelet, allow 1/2 cup of egg mixture for a smaller one, 1/4 cup.). Let omelet rise to the top (this will take about 2 minutes). Baste with hot oil to brown. Then flip omelet over, using a spoon and spatula, or 2 spoons, and baste to brown the other side. Lift out with a slotted spoon and drain on paper toweling. Keep warm. Repeat process until egg mixture is used up. VARIATIONS: * For the pork, substitute crabmeat. For the Chinese cabbage, substitute celery. In step 2, stir-fry the celery and onions to soften. Then add crabmeat with the shrimp in step 3. * In step 3, before cooking the shrimp and vegetables, covered, sprinkle them with 1 tablespoon soy sauce, 1/2 teaspoon sugar. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.