4 dried black mushrooms
4 water chestnuts
1/4 lb chinese cabbage
1/4 cup sliced bamboo shoots
1/8 lb chinese roast pork
3 eggs
2 tbsp peanut oil
1/2 tsp salt
1/2 tsp sugar
1 tsp dry sherry
1 dash dash of pepper
Directions
Soak the mushrooms in water for 30 minutes or until soft. Discard the
tough stems and drain. Dice the water chestnuts and finely shred the
other solid ingredients into pieces the size of a matchstick. Beat
the eggs. Heat a wok or skillet over high heat, add 1 T of the oil
and the salt. Just before the oil begins to smoke, add all of the
vegetables and the roast pork. Stir vigorously for 30 seconds. Add
the sugar, sherry and pepper. Cover and cook for 45 seconds more.
Remove the mixture and let cool. Add the beaten eggs to the mixture
and stir well.Reheat the pan. Add the remaining oil. Pour the egg
mixture into the pan and fry for one minute on each side or until the
omelet has set (or make smaller individual omelets). Serve
immediately on a warm platter. This version is served without a
gravy.From the Gourmet Chinese Regional Cookbook, Castle Press.
Servings: 3 servings
Cantonese Egg Foo Yung Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Egg
The History of Recipes
It is quite feasible to trace the history of written cooking instructions back into distant history, in truth as far as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, sadly, these early cook books were just simple hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to experts are a few ancient tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. As we move into The time of the romans 25BC a man called Apicius compiled a number of scripts which described recipes prepared by wealthy roman citizens. He recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main course and desserts, something we still use today. Aspicius also informs us how the Romans were skilled in the use of many different aromatic flavors, including some that we all recognise like bay, mint and dill. Later, in the 15th century, knights returning from the crusades brought us many new foods and spices from middle-east cuisine, such as coriander, parsley, and rosemary. These new foods and tastes created a torrent in recipe books, most of which are now in private collections. Like it or not, the introduction of TV brought us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Cantonese Egg Foo Yung recipe.
