Foo Yung Hai Recipe




Recipe Categories:
Chinese; Egg


You are viewing:
Foo Yung Hai Recipe


 

Our Asian Recipes section offers spicy meals from the East

 

  • Chinese
  • Indian
  • Korean
  • Thai
  • ...and other Asian Recipes

 

"Playwrights are like men who have been dining for a month in an Indian restaurant. After eating curry night after night, they deny the existence of asparagus."
Peter Ustinov

Asian recipes have draw on thousands of years of experience to produce a rich variety of spicy and healthy recipes.

"The dishes of the present day are very light, and they have a particular delicacy and perfume. The secret has been discovered of enabling us to eat more and to eat better, as also to digest more rapidly....The new cookery is conductive to health, to good temper, and to long life....Who could enumerate all the dishes of the new cuisine? It is an absolutely new idiom. I have tasted viands prepared in so many ways and fashioned with such art that I could not imagine what they were."
Louis Sebastien Mercier

 

 

These Asian Recipes are part of our collection of over 60,000 recipes.






Foo Yung Hai

 

Ingredients

3 oz crab meat, cooked chicken or shrimp, (optional)
4 tbsp peanut oil
1 spring onion, shredded (green onion, )
1 oz bamboo shoots, shredded
1 cup bean sprouts
5 eggs
1/4 tsp salt
2 tbsp water
6 tbsp chicken stock
1 pinch sugar
1 tsp soy sauce
2 tsp ketchup
1 tsp cornstarch



 

Preparation

Shred crab meat or chicken if using. Heat 1 tablespoon of oil in pan
and fry onion and bamboo shoots for 1 minute. Beat eggs, add onion,
bamboo shoots, bean sprouts, 1/4 ts salt, 2 tb water and crab. Heat
another tablespoon oil in the pan, add chicken stock, pinch salt,
sugar, soy sauce, ketchup and cornstarch. Mix all well, bring to the
boil and keep hot while making omelette. Heat 2 tablespoons oil in
omelette pan, stir in egg mixture, cook. Put on hot dish, pour sauce
over. Posted by Linda Davis

 

 

Servings: 4