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    Egg Fu Yung - Restaurant Style


    Source of Recipe


    Tammy

    Recipe Introduction


    Egg Fu Yung is very different because it is deep-fried and therefore has
    a very light, delicate texture. Shredded roast pork, beef, chicken or
    turkey can be substituted for shrimp
    Serves: 4

    List of Ingredients




    1/2 pound fresh shrimp, shelled, deveined, cut into small pieces 1
    teaspoon salt
    2 teaspoon red wine vinegar
    5 eggs
    1 teaspoon light soy sauce
    4 tablespoons oil
    1/2 onion, chopped
    1 scallion, chopped
    4 water chestnuts, chopped
    1/4 cup fresh mushrooms, sliced
    1 cup bean sprouts (or shredded chinese cabbage)
    2 to 4 cups oil for deep-frying

    Directions: Dry shrimp. Add 1/2 teaspoon of salt and 1 teaspoon of red
    wine vinegar. Mix well.
    Beat eggs in large bowl. Add soy sauce, 1/2 teaspoon salt, and 1
    teaspoon red wine vinegar. Set aside.

    Recipe



    Heat 2 tablespoons of oil in wok. Stir-fry onion, scallion, and water
    chestnuts 1 minute.
    Add mushrooms. Stir-fry 30 seconds. Remove. Heat 2 tablespoons oil in
    wok. Stir-fry shrimp and bean sprouts 1 minute, or until shrimp turn
    pink. Let cool.
    Add all ingredients to egg mixture. Heat 2 Tablespoons oil in wok and
    fry up mixture into patties. Serve warm.

 

 

 


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