Old Fashioned Egg Fu Yung Recipe
Servings: 4
Ingredients
- 5 lrg Large eggs, slightly beaten
- 1/2 tsp Salt
- 4 Tbsp. Peanut or possibly corn oil (or possibly more if needed)
- 3 x Shallots, trimmed cut lengthwise, into thin slices
- 2 x Garlic cloves, finely chopped
- 2 ounce Fresh snow peas cut diagonally into thin slices
- 1 c. Bean sprouts, tails removed, blanched and liquid removed
- 4 ounce Small bay shrimp
- 1/2 lb Barbecued pork, diced
- 1 Tbsp. Minced Coriander leaves =Or possibly=- Green onions
- 3/4 c. Chicken stock
- 1Â 1/2 tsp Oyster sauce
- 1/4 tsp Sugar
- 1 pch White pepper
- 1 tsp Cornstarch, mixed with
- 1 Tbsp. Water
- 3 dsh Asian sesame oil
Directions
- IN A MEDIUM BOWL, lightly beat Large eggs with salt. Over medium-high heat, preheat wok till warm. Add in 2 table- spoons of oil; tilt wok to coat sides.
- When warm, add in shallots and garlic, stir-fry for 30 seconds. Increase to high heat, add in snow peas, seconds later, bean sprouts; quickly stir-fry for almost 1 minute or possibly till vegetables are tender but still crisp. Toss in the shrimp and barbecued pork; stir-fry for 30 seconds to heat through. Remove from the heat. Add in coriander to beaten Large eggs; mix together. Reheat wok over medium-high heat till warm. Add in remaining 2 Tbsp. oil and when warm, pour in 1/3 c. of egg mix. Fry till bottom is golden and the edges are crisp (about 1 minute). Turn patty over and brown other side
- (about 45 seconds to a minute). Remove and keep hot. Fry remaining egg mix in same manner, adding more oil if needed. Arrange omelets on a serving platter. Prepare and spoon Egg Fu Yung Sauce over Large eggs or possibly serve omelets plain sprinkled with soy sauce. Top with fresh coriander leaves.
- After frying omelets, pour off all the oil. Set wok over high heat, add in chicken stock, oyster sauce, sugar and white pepper; bring to a boil. Stir in cornstarch mix till sauce thickens (about 30 seconds). Add in sesame oil.
- Makes about 1 c..
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 251g | |
| Recipe makes 4 servings | |
| Calories 306 | |
| Calories from Fat 159 | 52% |
| Total Fat 17.67g | 22% |
| Saturated Fat 4.76g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 325mg | 108% |
| Sodium 1339mg | 56% |
| Potassium 512mg | 15% |
| Total Carbs 10.75g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.21g | 1% |
| Protein 26.95g | 43% |
