Roast Lamb Egg Foo Yung

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 6 dried black mushrooms
• 1/4 lb roast lamb
• 1 cup chinese cabbage, just the stems
• 1/2 cup bamboo shoot
• 1/4 cup water chestnut
• 2 tablespoons oil
• 6 eggs
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 -2 tablespoon oil

Recipe

• 1 soak dried mushrooms.
• 2 shred roast lamb, chinese cabbage stems, bamboo shoots, and soaked mushrooms.
• 3 slice water chestnuts thin.
• 4 heat oil.
• 5 add vegetables and lamb; stir fry 1 minute.
• 6 then cook, covered, 1 to 2 minutes over medium heat.
• 7 drain and let cool.
• 8 beat eggs.
• 9 stir in salt, sugar and stir fried ingredients.
• 10 heat remaining oil.
• 11 fry mixture as small omelets, or divide mixture in half and pan fry as 2 separate large omelets.
• 12 turn over to brown each side.
• 13 note: this omelet is sometimes called subgum egg foo yung because of its many and varied ingredients.
• 14 variations--------.
• 15 for the bamboo shoots, substitute 1 cup bean sprouts, blanched.
• 16 for the chinese cabbage, substitute celery, blanched.
• 17 in step 3, add with vegetables and lamb 1 slice fresh ginger root, minced; 6 scallion stalks, slivered; and 1/4 cup smoked ham, shredded.