Serves: 5

with Chicken I
Add to the beaten eggs 1 cup cooked white meat chicken, 1/2 cup onions 1/2 cup celery, blanched and 1/2 cup canned mushrooms.

with Chicken II
Add to the beaten eggs 1/2 cup cooked white meat chicken, 1/2 cup ham, 1/2 cup green peppers, 1/2 cup bamboo shoots and 1/2 cup water chestnuts.

NOTE: For either of the vegetable combinations above, you may substitute 1 cup bean sprouts, blanched (or 1 cup string beans, shredded and parboiled), and 1/2 cup tomatoes, peeled.

with Clams
See chicken. Substitute 1 cup raw clams.

with Crabs
Add to the beaten eggs 1 cup crabmeat, 1 cup bean sprouts, blanched, 1/4. cup scallions and 1 teaspoon fresh ginger root, minced. (For the vegetables, you may substitute bamboo shoots, or canned mushrooms, and green peas.)

with Ham
Add to the beaten eggs 1/4. cup smoked ham, 1/2 cup canned mushrooms and 2 teaspoons soy sauce.

with Oysters
See chicken. Substitute 1 cup raw oysters.

with Pork
Add to the beaten eggs 1/2 to 1 cup cooked pork, 1/2 cup onions, 1/2 cup green pepper and 1/2 cup canned mushrooms. (For the vegetables, you may substitute 1 cup bean sprouts, blanched and 2 scallions, or else 1 cup onions.)

with Shrimp
Add to the beaten eggs 1 cup cooked shrimp, 1/2 cup canned mushrooms and 1/4. cup water chestnuts. (For the vegetables, you may substitute 1 cup bean sprouts, blanched or 1 cup onions.)

with Turkey
See chicken. Substitute 1 cup cooked turkey.

with Vegetables
Add to the beaten eggs 1 cup bean sprouts, blanched 1/2 cup onion 1/2 cup celery, blanched and 1/2 cup canned mushrooms. (For the vegetables, you may substitute any of the following in any combination: asparagus, broccoli and peas, parboiled celery, blanched tomatoes, peeled and canned mushrooms. Fresh mushrooms may be used, but only if shredded. You may also add 1/2 cup almond meats, blanched, toasted and minced.)

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Egg Dishes
Basic Deep-Fried Egg Foo Yung
Basic Egg Pudding
Basic Omelet
Basic Omelet with Variations
Basic Pan-Fried Egg Foo Yung
Basic Pan-Fried or Deep-Fried Egg Foo Yung: Combinations
Basic Steamed Eggs
Basic Steamed Eggs: Ingredients
Basic Stirred Eggs
Basic Stirred Eggs with Variations
Basic Stuffed Omelets
Chicken Soufflé
Coin Purse Eggs
Crabmeat Soufflé I
Crabmeat Soufflé II
Deep-Fried Coated Eggs
Deep-Fried Eggs And Vegetables
Egg Pouch Omelets
Egg Pouch Omelets: Filling
Egg Pudding With Dried Scallops
Fish Soufflé
Fried Eggs With Soy Sauce
Ham Egg Foo Yung
Hard-Boiled Salt Eggs
Iron Pot Eggs
Oyster Omelet
Oyster Pancakes
Pork And Shrimp Egg Foo Yung
Roast Pork Egg Foo Yung
Shark's Fin Omelet I
Shark's Fin Omelet II
Shrimp And Bean Sprout Soufflé
Shrimp Pancakes
Shrimp Soufflé
Soy Duck Eggs
Soy Eggs
Steamed Eggs And Fish Fillets
Steamed Eggs And Stir-Fried Pork
Steamed Eggs With Clams in their Shells
Steamed Eggs With Whole Lobster
Steamed Gold-and-Silver Eggs
Steamed Omelet Rolls
Steamed Preserved Eggs
Steamed Three-Kinds-of-Eggs
Stirred Eggs And Fish
Stirred Eggs And Pork I
Stirred Eggs And Pork II
Stirred Eggs And Pork III
Stirred Eggs With Pork And Shrimp
Stirred Eggs With Pork And Vermicelli
Stuffed Eggs: Hard-Boiled, Steamed and Deep-Fried
Stuffed Omelet: Pork Filling
Stuffed Omelet: Shrimp Filling
Sweet-and-Pungent Preserved Eggs
Tea Eggs
Vegetable Soufflé