| ingredients:
2 c roast pork, cut up
1 small can water chestnuts, sliced
1 small can bamboo shoots, sliced and diced
2 c bok choy, cut up
3/4 c sliced mushrooms (canned French mushrooms)
1 lb fresh bean sprouts
8-10 large eggs, beaten
seasonings:
1 t sugar
(1 t salt)
(1/2 t MSG)
1/8 t pepper
about 3 T peanut oil for cooking the omelettes.
In a large pot, boil water and add all the vegetables, bring to
a quick boil, and drain in cold water in a colander.
Beat eggs and add all vegetables and roast pork. Mix well. Add
seasonings and mix well.
In wok or frying pan, add about 1/2 t oil to line the pan each time
if needed and fry egg foo yong like a pancake or omelette.
For each omelette, use about 3/4 c egg mixture. Fry until light
brown on both sides.
Serve hot with brown gravy sauce.
Makes 8 to 10 medium sized.
Chinese Brown Gravy
4 c chicken broth
(1 t salt)
1 t sugar
(1/2 t MSG)
dash pepper
4 1/2 T cornstarch, mixed with 4 T cold water
1 T dark soy sauce
1/2 t sesame oil
In medium pot, put broth and spices and bring to a boil.Add cornstarch
mixture to thicken. Add dark soy sauce and stir well (to give the
dark color). Turn off heat and add sesame oil. Serve hot over the
egg foo yong.
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