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Roast Pork Egg Foo Yung

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)66.6954
Energy (kCal)819.985
Carbohydrates (g)9.9074
Total fats (g)56.3014
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak dried mushrooms. | 2. Shred roast pork, Chinese cabbage stems, bamboo shoots, and soaked mushrooms. | 3. Slice water chestnuts thin. | 4. Heat oil. | 5. Add vegetables and pork; 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--------.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    black mushroom 6 - - - -
    roast pork 1/4 lb 128.067 0.0 25.9307 1.9380000000000002
    chinese cabbage 1 cup 9.1 1.526 1.05 0.14
    bamboo shoot 1/2 cup 20.385 3.926 1.963 0.2265
    water chestnut 1/4 cup - - - -
    oil 2 tablespoons 224.25599999999997 0.0 0.0717 25.4669
    egg 6 429.0 2.16 37.68 28.53
    salt 1/2 teaspoon - - - -
    sugar 1/2 teaspoon 9.177 2.2954 0.0 0.0
    oil 1 -2 tablespoon 224.25599999999997 0.0 0.0717 25.4669

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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