Egg Foo Yung (Cantonese Style)

Author

NuWave

Servings

4

Category

Main Dishes

Ingredients

• 3 large eggs, lightly beaten
• 6 Chinese mushrooms, sliced
• 2 ounces fresh spinach
• ½ teaspoon sugar
• 1 cup bean sprouts
• ½ cup chopped water chestnuts, drained
• 2 ounces cooked pork, chicken or shrimp
• 1 teaspoon rice wine
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 3 tablespoons peanut oil
• 2 tablespoon cilantro, freshly chopped

Directions

1. Pour beaten eggs into a bowl. Add sea salt and add fresh ground black pepper, set aside.
2. Heat Wok and add all the vegetables. Cook for 1 minute.
3. Add pork (or chicken or shrimp) and cook until golden brown and cooked through.
4. Add mushrooms, spinach, bean sprouts, and chestnuts.
5. Once cooked, pour eggs from bowl into Wok and cook, flipping occasionally, for 2 minutes.
6. Remove and cut into desired sizes.
7. Drizzle with rice wine and garnish with cilantro sprigs.