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Ruth’s Pork Egg Fu Yung Recipe

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This recipe for Ruth’s Pork Egg Fu Yung, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth May
Added: Saturday, February 16, 2008


1/2 Lb. Ground Beef
4 Dried Black Mushrooms
1 Cup Hot Water
6 Eggs
1/2 Tsp. Salt
1/4 Cup Water
1/4 Cup Chicken Broth
1/2 Cup Vegetable Oil
1/4 Cup Carrots, grated
1/2 Cup Fresh Bean Sprouts
1/2 Cup Fresh Mushrooms
1/3 Cup Green Onions, chopped
1 Tsp. Salt
1 Tsp. Soy Sauce
Fu Yung Sauce:
1 Tbsp. Cornstarch
2 Tbsp. Water
1 Cup Chicken Broth
1 Tbsp. Soy Sauce
2 Tsp. Sugar
2 Tsp. Rice Vinegar
1/2 Cup Frozen Peas and Carrots

Brown pork and drain. Soak black mushrooms in the hot water until soft, 15 to 20 minutes. Drain and remove hard stems. Chop mushrooms. Beat eggs in medium bowl until frothy. Add 1/2 teaspoon salt and chicken broth: beat again. Heat 6 tablespoons oil in large skillet over high heat 30 seconds to 1 minute. Add pork, black mushrooms, carrots, bean sprouts, mushrooms, onion, 1 teaspoon salt and soy sauce. Stir-fry about 3 minutes. Reduce heat to medium and add 2 tablespoons oil to skillet. Add egg mixture, tilting pan to cover entire bottom, do not stir. When egg is almost set and bottom is golden, turn with spatula and cook other side until golden brown. Pour Fu Yung Sauce over top and serve hot.
Fu Yung Sauce: Dissolve cornstarch in water. Add all except peas and carrots and heat to boiling stiring constantly—then add peas and carrots




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