Egg Fu Yung

Name: Egg Fu Yung (Ch’ao fu jung tan)
Cuisine: Chinese
Ingredients: ½ cup crab meat or shrimp; 6 eggs; 1 cup bean sprouts or shredded bamboo shoots; 1 cup bean sprouts or shredded bamboo shoots; ⅓ cup green onion shredded (or blanched garlic chives); ⅓ cup green onion shredded (or blanched garlic chives); 2 oz. Chinese ham or barbecued pork (shredded); ½ cup crab meat or shrimp; 3 dry black mushrooms (soaked and shredded); 2 oz. Chinese ham or barbecued pork (shredded); 1 tablespoon soy sauce (light color); 2 teaspoons salt; ½ cup soup stock; 8 tablespoons oil

Ch’ao fu jung tan

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

6 eggs
½ cup crab meat or shrimp
2 oz. <

Asia
Taiwan
Fukien
Kwangtung
Main course

Method

Beat eggs until the consistency of foamy shampoo, add 1 teaspoon salt and soup stock (or cold water), mix again.
Heat 6 tablespoons oil in frying pan, stir-fry crab (or shrimp) ham (or pork), mushrooms, bean sprouts (or bamboo shoots) and green onion. Add soy sauce and salt. Stir-fry about ½ minute over high heat.
Splash 2 tablespoons oil down side of