Title: Pork and Shrimp Egg Foo Yung
Categories: Eggs
Yield: 8 Servings

1 c Lean pork
1/2 lb Shrimp
1 c Chinese cabbage stems
1/2 c Onion
2 tb Oil
6 Eggs
3/4 ts Salt
Oil

1. Shred pork. Shell, devein and sliver shrimp. Shred Chinese cabbage stems
and onion.

2. Heat oil. Add pork and stir-fry until it loses its pinkness (about 2
minutes).

3. Add shrimp, Chinese cabbage and onion; stir-fry about 1 minute more.
Then cook, covered, 3 minutes over medium heat. Drain and let cool.

4. Beat eggs. Stir in salt and stir-fried ingredients.

5. Either pan-fry or deep fry as in the "Basic Egg Foo Yungs". VARIATIONS:

1. For the pork, substitute crabmeat. For the Chinese cabbage, substitute
celery. In step 2, stir-fry the celery and onions to soften. Then add
crabmeat with the shrimp in step 3.

2. In step 3, before cooking the shrimp and vegetables, covered, sprinkle
them with 1 tablespoon soy sauce, 1/2 teaspoon sugar.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.