Savory Roast Pork Egg Foo Yung Delight
This delectable Roast Pork Egg Foo Yung takes inspiration from traditional Chinese cuisine, transforming a classic dish into a wholesome and flavorful feast. Packed with a colorful medley of textures and tastes, this omelet is enriched with tender pork, crunchy water chestnuts, and an array of vibrant vegetables. A perfect balance of savory and slightly sweet, this dish is ideal for family gatherings or a special dinner. Each bite transports you to a world of culinary delight. Join us as we explore this treasured recipe that promises warmth and satisfaction.
8
Servings
N/A
Calories
10
Ingredients
Ingredients
Dried black mushrooms
6 (soaked)
Roast pork
1/4 lb (shredded)
Chinese cabbage (stems only)
1 cup (shredded)
Bamboo shoots
1/2 cup (shredded)
Water chestnuts
1/4 cup (sliced thin)
Oil
2 tablespoons (for stir-frying)
Eggs
6 (beaten)
Salt
1/2 teaspoon (to taste)
Sugar
1/2 teaspoon (to enhance flavor)
Oil
1-2 tablespoons (for frying)
Instructions
1
Begin by soaking the dried black mushrooms in warm water for about 30 minutes or until they are soft. Drain and chop them into thin strips.
2
Shred the roast pork into small pieces, and prepare the Chinese cabbage stems, bamboo shoots, and soaked mushrooms by shredding them finely.
3
Thinly slice the water chestnuts and set aside.
4
In a large frying pan or wok, heat 2 tablespoons of oil over medium-high heat. Add the shredded vegetables and the pork to the pan.
5
Stir-fry the mixture for about 1 minute until the ingredients are heated through. Then cover the pan and let it cook for another 1 to 2 minutes to allow the flavors to meld together.
6
Remove the mixture from the heat, drain any excess liquid, and let it cool down slightly.
7
In a separate bowl, beat the eggs, then stir in the salt, sugar, and the cooled stir-fried mixture until well combined.
8
Heat the remaining oil in the frying pan over medium heat. Pour a portion of the egg mixture into the pan to form small omelets (or use half the mixture to create two large omelets).
9
Cook until the egg is set and golden brown on one side, then gently turn to brown the other side. Repeat with any remaining mixture.
10
Once cooked, serve immediately and enjoy the delicious flavors of this egg foo yung!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Roast Pork Egg Foo Yung Delight?
It is a Chinese-inspired omelet dish featuring roast pork, mushrooms, and various vegetables like bamboo shoots and water chestnuts.
How many people does this recipe serve?
This recipe yields approximately 8 servings.
What are the primary ingredients for the filling?
The main filling ingredients are dried black mushrooms, roast pork, Chinese cabbage stems, bamboo shoots, and water chestnuts.
How do I prepare the dried black mushrooms?
Soak them in warm water for about 30 minutes until soft, then drain and chop them into thin strips.
How should the roast pork be prepared?
The roast pork should be shredded into small pieces.
Which part of the Chinese cabbage is used?
Only the stems of the Chinese cabbage are used, and they should be shredded finely.
How should the bamboo shoots be prepared?
The bamboo shoots should be shredded finely to match the texture of the other vegetables.
How should I cut the water chestnuts?
Water chestnuts should be thinly sliced to provide a crunch throughout the omelet.
How many eggs are required for this Egg Foo Yung recipe?
The recipe calls for 6 beaten eggs.
What seasonings are added to the egg mixture?
The eggs are seasoned with 1/2 teaspoon of salt and 1/2 teaspoon of sugar.
What is the purpose of the sugar in this recipe?
The sugar is used to enhance the flavor and provide a balance to the savory ingredients.
How much oil is used for the initial stir-fry?
You will need 2 tablespoons of oil for stir-frying the vegetables and pork.
How long do I stir-fry the vegetable and pork mixture?
Stir-fry the mixture for about 1 minute until heated through, then cover and cook for another 1 to 2 minutes.
Do I need to drain the stir-fried mixture?
Yes, you should drain any excess liquid from the mixture after cooking and before adding it to the eggs.
Should the stir-fry mixture be cooled before mixing with eggs?
Yes, let the mixture cool down slightly before stirring it into the beaten eggs.
How do I form the omelets?
Pour portions of the egg and pork mixture into a heated frying pan to form small omelets.
Can I make large omelets instead?
Yes, you can use half of the mixture at a time to create two large omelets instead of several small ones.
How do I know when the Egg Foo Yung is cooked?
The omelet is ready when the egg is set and both sides are golden brown.
Should this dish be served immediately?
Yes, for the best flavor and texture, it should be served immediately after cooking.
What type of cuisine is this dish?
This dish is a classic of Chinese cuisine.
What category does this recipe fall under?
It is categorized under Pork dishes.
Is this recipe considered a comfort food?
Yes, it is tagged as comfort food due to its warm and satisfying nature.
How many ingredients are in this recipe?
There are 10 ingredients listed for this Savory Roast Pork Egg Foo Yung Delight.
Can I adjust the salt in this recipe?
Yes, the recipe suggests 1/2 teaspoon of salt, but it can be adjusted to taste.
What kind of pan should I use?
A large frying pan or a wok is recommended for both stir-frying and frying the omelets.
What is the total preparation time for the mushrooms?
The mushrooms require approximately 30 minutes of soaking time before they can be used.
What tags are associated with this recipe?
Tags include egg foo yung, pork, chinese cuisine, omelet, savory, vegetables, stir-fry, and comfort food.
How much oil is needed for the final frying stage?
Approximately 1 to 2 tablespoons of oil are used for frying the egg mixture into omelets.
Is this recipe suitable for family gatherings?
Yes, it is described as ideal for family gatherings or special dinners.
What is the texture of the final dish?
The dish features a medley of textures including tender pork and crunchy water chestnuts.