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Suggest a better description1. Soak dried mushrooms. 2. Shred roast pork, Chinese cabbage stems, bamboo shoots and soaked mushrooms. Slice water chestnuts thin. 3. Heat oil. Add vegetables and pork and stir-fry 1 minute. Then cook, covered, 1 to 2 minutes over medium heat. Drain and let cool. 4. Beat eggs. Stir in salt, sugar and stir-fried ingredients. 5. Heat remaining oil. Fry mixture as small omelets (as in "Basic Pan-fried Egg Foo Yung"), or divide mixture in half and pan-fry as 2 separate large omelets. Turn over to brown each side. NOTE: This omelet is sometimes called Subgum Egg Foo Yung because of its many and varied ingredients. VARIATIONS: 1. For the bamboo shoots, substitute 1 cup bean sprouts, blanched. 2. For the Chinese cabbage, substitute celery, blanched. 3. In step 3, add with vegetables and pork 1 slice fresh ginger root, minced; 6 scallion stalks, slivered; and 1/4 cup smoked ham, shredded. From
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Serving Size: 1 Serving (252g) | ||
Recipe Makes: 8 | ||
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Calories: 372 | ||
Calories from Fat: 241 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.8g | 36 % | |
Saturated Fat 6.7g | 34 % | |
Monounsaturated Fat 11.9g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 802.2mg | 247 % | |
Sodium 288.6mg | 10 % | |
Potassium 474.2mg | 12 % | |
Total Carbohydrate 6.1g | 2 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 5.1g | ||
Protein 27.6g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 372
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