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Old 02-20-2007, 04:06 PM   #11
Head Chef
Join Date: Oct 2004
Location: Boston area
Posts: 2,488
I made Tony Luke's Philly Roast Pork Sandwiches Local Philly Eats: Tony Luke's Roast Pork Sandwich this weekend, and have leftover roasted pork loin.

In honor of the Chinese New Year, I'm going to make Pork Egg Foo Yung and Pork Fried Rice with the leftover roast pork.

This recipe of kansasgirl's looks good, but I'd like to get an idea of how many patties it makes.

I love the big cowflops I order in Chinese restaurants, and half a cup of mixture seems to be a little chinzy.

kansasgirl, or anyone else?


Update: I made Kansasgirl's recipe, and although the patties turned out perfectly, the sauce was not the flavor nor the thickness I'm looking for.

Don't be afraid to keep the patties cooking longer than you think you should, in order to fully cook the egg (I made large patties) and brown the sides nicely.


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Old 02-20-2007, 05:27 PM   #12
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Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
I know this isn't "authentic" in any sense of the word, but one of the dishes we grew up on towards the end of dad's "payday" was mom's "Egg Fu Yung", which consisted of lovely omelettes chock full of diced meat & veggies & covered with a sauce she fabricated from Campbell's condensed "Golden Mushroom" soup.

Please keep in mind that this was long LONG before Asian ingredients (apart from La Choy, Chun King, etc.) were available.

That said, the resulting dish was DELICIOUS, & when I can find Campbell's "Golden Mushroom" soup (not an easy feat these days), I still enjoy making it like mom did.

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Old 02-22-2007, 01:18 PM   #13
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This sounds so wonderful. I will surely have to try this receip. Susierainbows
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Old 03-04-2007, 07:50 AM   #14
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Join Date: Sep 2004
Location: Galena, IL
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Oh, I haven't made this in years, if not decades. Since you all like food stories, for awhile I was stationed at a remote radar site in North Dakota. I made some egg foo yung for some of the single GIs I knew. I was sitting at my desk the following Monday and got a call from the NCOIC of the chow hall, who was not only a great cook but all-around nice guy. "Claire I heard you made something great Saturday night. Can we get together and see if I can take your recipe and turn it into dinner for about 50 people?" He was a marvelous man, and it wasn't the only time we collaborated. Since I was married I seldom ate at the chow hall, but the food was to die for. He would do anything he could to insure that the young men were well fed, and his Thanksgivings were legendary (some of us married folk would pay to go eat there at times!). But I'll never forget the egg foo young episode. The entire installation was 100 assigned, about half of them young bachelors. For part of my time there I was the only woman assigned, so it was weird.

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