Monday, August 8, 2011

Hsieh Fu Yung - Vegetable and Crabmeat Egg Fu Yung Recipe

This omelet is filled with vegetable and crabmeat. It has been one of the Kitchen Mouse’s favorite Cantonese recipes for over 55 (now 80) years. In the 1930’s New York Chinese restaurants served egg drop soup, Egg Fu Yung, side order of plain rice, a pot of tea and dessert. Total cost then was just twenty-five cents.
1 cup crabmeat
1 cup bean sprouts
1/2 cup shredded onion
1/2 cup finely chopped celery
3 T. vegetable oil
6 eggs
1 T. soy sauce
1 T. cornstarch
1/2 t. salt
Dash pepper

Put crabmeat and bean sprouts in a large bowl. If using canned sprouts, rinse and thoroughly drain sprouts first. To cut onion into shreds, cut into halves top to bottom; put cut side down on cutting board and finely slice with the grain of the onion (top to bottom). Sauté onion and celery in oil until limp, about 5 minutes, remove from pan and add to crabmeat. Beat eggs with soy sauce, cornstarch, salt and pepper. Pour over crabmeat and vegetables and mix thoroughly.

Put 1/2 cup mixture on greased griddle or skillet and brown on each side. Keep hot until all are cooked. Serve with Fu Yung sauce. Makes about 4 servings.

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