Egg Fu Yung Recipe

• 6 Large eggs
• 1/2 c. canned crabmeat or possibly shrimp
• 2 ounce. Chinese ham or possibly barbecued pork, shredded
• 3 dry black mushrooms, soaked and shredded
• 1 c. bean sprouts or possibly shredded bamboo shoots
• 1/3 c. green onion, shredded (or possibly leeks)
• 1 tbsp. soy sauce (light color)
• 2 teaspoon salt
• 1/2 c. soup stock
• 8 tbsp. oil

1. Beat Large eggs till the consistency of foamy shampoo, add in 1 tsp.
2. salt and soup stock (or possibly cool water) mix again.
3. Heat 6 Tbsp.
4. oil in frying pan, stir fry crab (or possibly shrimp), ham (or possibly pork), mushrooms, bean sprouts (or possibly bamboo shoots), and green onions.
5. Add in soy sauce and salt.
6. Stir-fry about 1/2 minute over high heat.
7. Splash 2 Tbsp.
8. oil down side of pan and add in egg mix.
9. Fry on both sides till golden brown and remove to plate and serve.
10. NOTE: A sauce may be added.
11. Prepare this from 1 c. chicken stock, 1 tsp.
12. salt, and bring to boil.
13. Thicken with 1 Tbsp.
14. cornstarch paste.
15. (1 Tbsp.
16. cool water mixed with 1 Tbsp.
17. cornstarch.)

eggs, canned crabmeat, chinese ham, black mushrooms, bean sprouts, green onion, soy sauce, salt, soup stock, oil

Taken from cookeatshare.com/recipes/egg-fu-yung-12912 (may not work)