Chun King Restaurant Recipes

EASY EGG FOO YUNG

Steps:

• Lightly beat the eggs with the soy sauce and pepper in a medium size bowl.
• Drain the Chop Suey vegetables, then pick out the bamboo shoots, celery, and water chestnuts and dice into ¼ inch pieces or smaller.
• Add all of the Chop Suey vegetables to the bowl and mix.
• Heat an 6-inch skillet (I prefer a cast iron skillet) to a medium high heat, spray the bottom and sides with a vegetable oil spray. If you prefer a thinner pancake, use a 10-inch skillet.
• Pour one fourth of the mixture (about 3/4 cup) into the skillet and cook 6-8 minutes or until bottom is browned (if using a 10-inch skillet, cook for 4 to 5 minutes).
• Carefully flip and cook 5-6 minutes or until bottom is browned (if using a 10-inch skillet, cook for 2 to 3 minutes).
• Respray the skillet with the cooking oil and repeat the cooking steps for the rest of the mixture.
• Serve plain or with with Easy Egg Foo Yung Sauce.

CHUNGKING NOODLES WITH PORK

Steps:

• Mix pork with light soy, sugar, cornflour and chilli sauce and set aside for 15 minutes.
• Soak noodles in warm water for 15 minutes until soft, drain.
• Heat oil in wok, add fresh chilli and spring onions, then pork and its marinade, stirring well. When meat starts to brown add the drained noodles and stir well.
• Add dark soy sauce and chicken stock/water and continue to cook for around 10 minutes until the noodles absorb all the liquid.
• This looks lovely served in a lettuce leaf cup!