Cantonese Egg Foo Yung

Name: Cantonese Egg Foo Yung
Yield: 3.0
Ingredients: 4.0 Dried Black Mushrooms; 4.0 Water Chestnuts; 0.25 pound Chinese Cabbage; 0.25 cup Sliced Bamboo Shoots; 0.125 pound Chinese Roast Pork; 3.0 Eggs; 2.0 tablespoon Peanut Oil; 0.5 teaspoon Salt; 0.5 teaspoon Sugar; 1.0 T Dry Sherry; 1.0 D Dash Of Pepper

Cantonese Egg Foo Yung — a community recipe on Potlikkr.

🍽 Serves 3.0

🍳

Ingredients

4.0 Dried Black Mushrooms
4.0 Water Chestnuts
0.25 lb Chinese Cabbage
0.25 cup Sliced Bamboo Shoots

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Method (preview)

1
Soak the mushrooms in water for 30 minutes or until soft. Discard the tough
2
stems and drain. Dice the water chestnuts and finely shred the other solid

ingredients into pieces the size of a matchstick. Beat the eggs. Heat a wok

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