Ham egg foo yung
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Bamboo shoots |
| ½ | cup | Celery |
| ½ | cup | Water chestnuts |
| ½ | cup | Onion (up to) |
| 3 | tablespoons | Oil |
| ½ | teaspoon | Sugar |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Soy sauce |
| 1 | dash | Pepper |
| 1 | tablespoon | Flour |
| ½ | pounds | Ham |
| 6 | Eggs (up to) | |
| 2 | tablespoons | Oil |
Directions
1. Dice bamboo shoots, celery and water chestnuts. Mince onion.
2. Heat oil. Add vegetables and stir-fry 1 minute. Sprinkle with sugar, salt, soy sauce and pepper; stir-fry 1 minute more.
3. Remove vegetables from pan; drain, and let cool. Then sprinkle with flour.
4. Mince or shred ham. Beat eggs. First fold stir-fried vegetables, then ham, into eggs.
5. Reheat remaining oil. Spoon egg mixture into pan, 2 tablespoons at a time, and cook as in "Basic Pan Fried Egg Foo Yung".
6. Repeat process until egg mixture is used up, adding more oil as needed.
NOTE: This is sometimes called Mandarin-style Ham and Eggs.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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