Ingredients
4 eggs, lightly beaten
1/4 tsp salt
1/4 tsp ginger, ground
1/2 cup chicken, cooked, finely chopped
1 cup mushrooms, sliced
1 cup bean sprouts, fresh
2 green onions, finely chopped
1 celery stalk, finely chopped
1 cooking oil
1 soya sauce
Directions
In a medium-sized bowl beat together all ingredients except oil and
soya sauce. Heat a small amount of oil in a large skillet (or Wok)
at medium heat. Drop large spoonfuls (about 2 tbsp or 25 ml) into
skillet. Cook, turning once, until lightly browned. Repeat until all
egg mixture is used. Serve with soya sauce.
Source: Money's Mushroom Bag
From: Origin:
Servings: 6 servings
Chinese: Mushroom Foo Yung Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Mushroom; Vegetable
The History of Recipes
It is actually possible to track the history of recipes way back into distant history, in truth as far back into recorded history as the Egyptians, and quite possibly further than that. In practice though, in the main part, these old records were just basic hieroglyphic instructions for food preparation.
The truth of the matter is, the most ancient recipe found, according to academics are a few ancient tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. As we move into Roman times 25BC a roman called Apicius assembled a few documents which described recipes enjoyed by wealthy Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the ancient chefs made use of many aromatic flavours, including some familiar names like bay, rue and asafoetida. Moving on, there were a couple of interesting cookery books from the fourteenth century - a cookery book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the curry that is served today, but rather descriptions of the types of food on the menues of the rich and powerful of those days. Later, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from the Middle-East, including spices like coriander, basil and rosemary. The introduction of these new tastes prompted a surge in publications on food, some of which are now in private collections. During the following few centuries, the upper-class families of Wesstern Europe tried to serve the best banquets, and as a result the best chefs and their recipes were much in demand. Notwithstanding that, it wasn`t until the 1800s that fine cookery and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and writing down recipes to help cooks of their time. By the advent of the 1900s, cookery publications were increasing in popularity due to increased literacy, people having increased free time and having more disposable income. The revolution that is television brings us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting us all to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Chinese_ Mushroom Foo Yung recipe.
