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
We are able to trace the history of meal recipes way back into antiquity, certainly as far back into recorded history as ancient Egypt, and potentially, even further back. Having said that, these, ancient cookbooks were just basic hieroglyphic instructions for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to food historians are some stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. As we move into Roman times 25BC a roman called Apicius compiled a few documents detailing recipes prepared by his fellow Romans. In his publication, Apicius tells us how the roman meals were split into appetizers, main course and desserts, something we still use today. He also describes how the Romans used many different spices, including some that we all recognise such as basil, mint and parsley. As we move on, there were a couple of recipe books which date from the fourteenth century - a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the indian curry that is familiar to us all today, but rather accounts of the types of meals on the menus of the nobility of those days. Later, in the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from Arab cooking, including spices like coriander, parsley, and rosemary. These new culinary innovations created a torrent in recipe books, most of which still exist in private cookery archives. The revolution that is television brings us TV cooks and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Cantonese Egg Foo Yung recipe.
