Chinese cook book

Chapter 16: EGGS FO YOUNG

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About This Book

A practical manual provides straightforward, American-accessible recipes and techniques for preparing Chinese-style dishes at home, with detailed ingredient lists, step-by-step cooking directions, and variations for meats and vegetables. It covers several chop suey and chow mein preparations, eggs fo yung, bird’s nest soup, war mein, and rice cooked in a traditional method, and explains the use of imported flavoring sauces, mushrooms, water chestnuts and bamboo shoots. Emphasis falls on high-heat wok-style cooking, cornstarch thickening, serving suggestions, and adapting recipes for different tastes and available supplies.

EGGS FO YOUNG

For Two Portions

¼ POUND CHINESE CURED PORK (Cut into fine shreds.) (See page 4 for recipe for curing pork.)
½ CUP BAMBOO SHOOT (Cut into fine, long shreds.)
4 CHINESE WATER CHESNUTS (Pared and cut into fine shreds.)
½ CUP CELERY (Cut into fine, long shreds.)
1 STEM OF GREEN ONION TOP (Cut small.)
6 EGGS.
1 TEASPOONFUL CHINESE SALTY SAUCE.

Mix all of the above into a batter (don’t stir too much) and fry into six oval omelets or cakes on a low flame. When done, make a gravy by putting into the lard in which the cakes were fried in, a cupful of water, a half teaspoonful of Chinese sweet sauce and a teaspoonful of cornstarch.

To serve, place 3 cakes for each portion on a flat chop suey dish and cover with the gravy. Serve with bowl of rice (cooked Chinese style) and Chinese tea.