Try this Pork and Shrimp Egg Foo Yung recipe, or contribute your own.
Suggest a better description1. Shred pork. Shell, devein and sliver shrimp. Shred Chinese cabbage stems and onion. 2. Heat oil. Add pork and stir-fry until it loses its pinkness (about 2 minutes). 3. Add shrimp, Chinese cabbage and onion; stir-fry about 1 minute more. Then cook, covered, 3 minutes over medium heat. Drain and let cool. 4. Beat eggs. Stir in salt and stir-fried ingredients. 5. Either pan-fry or deep fry as in the "Basic Egg Foo Yungs". VARIATIONS: 1. For the pork, substitute crabmeat. For the Chinese cabbage, substitute celery. In step 2, stir-fry the celery and onions to soften. Then add crabmeat with the shrimp in step 3. 2. In step 3, before cooking the shrimp and vegetables, covered, sprinkle them with 1 tablespoon soy sauce, 1/2 teaspoon sugar. From
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (277g) | ||
Recipe Makes: 8 | ||
|
||
Calories: 488 | ||
Calories from Fat: 350 (72%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 38.9g | 52 % | |
Saturated Fat 12.5g | 62 % | |
Monounsaturated Fat 17g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 855mg | 263 % | |
Sodium 465.7mg | 16 % | |
Potassium 414.1mg | 11 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.5g | ||
Protein 31.4g | 45 % | |
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: 488
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.