26
Owner’s Manual
Egg Foo Yung (Cantonese Style)
Serves: 4
Ingredients:
3 large eggs, lightly beaten
6 Chinese mushrooms, sliced
2 ounces fresh spinach
½
teaspoon sugar
1 cup bean sprouts
½
cup chopped water
chestnuts, drained
2 ounces cooked pork, chicken,
or shrimp
1 teaspoon rice wine
1 teaspoon sea salt
½
teaspoon freshly
ground black pepper
3 tablespoons peanut oil
2 tablespoon cilantro, freshly chopped
Directions:
1.
Pour beaten eggs into a bowl. Add sea salt and add fresh ground black
pepper; set aside.
2. Heat Wok and add all the vegetables. Cook for 1 minute.
3.
Add pork (or chicken or shrimp) and cook until golden brown and
cooked through.
4.
Add mushrooms, spinach, bean sprouts, and chestnuts.
5.
Once cooked, pour eggs from bowl into Wok and cook, flipping
occasionally, for 2 minutes.
6. Remove and cut into desired sizes.
7. Drizzle with rice wine and garnish with cilantro sprigs.
