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 Hosted By
Mary |
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1/4 teaspoon white pepper |
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2 chinese mushrooms, prepared and diced |
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1 Cup barbecued pork, diced |
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Combine green onions, bean sprouts, mushrooms, dry onion, barbecued pork, ginger, salt, and white pepper. Add eggs and stir mixture thoroughly. Note: add whole eggs – do not beat. Coat all vegetables. Heat 2 Tbsp. oil and fry 1/3-cup egg mixture to make small omelets; fry on both sides until golden brown. Makes approx 12 omelets. (electric wok setting, 300 degrees) Note: turn when eggs are set – total cooking time 5 to 10 minutes. Serve hot with egg foo yung sauce. |
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