Egg Foo Young (Print Version)
# Ingredients:
→ Sauce
01 -
1 cup water
02 -
4 tsp cornstarch (cornflour)
03 -
Dash of white pepper
04 -
1/2 tsp sesame oil
05 -
1 1/2 tbsp light soy sauce
06 -
1 tbsp Chinese cooking wine (shaoxing) or mirin
07 -
2 tsp oyster sauce
→ Omelette Base
08 -
6 eggs
09 -
2 tbsp vegetable oil
10 -
4 green onions, white part only, sliced
11 -
Salt and white pepper to taste
12 -
2 cups bean sprouts
13 -
1 tsp sesame oil
14 -
1 garlic clove, finely chopped
→ Prawn/Shrimp Filling Option
15 -
100-120g raw small prawns, peeled and deveined, roughly chopped
→ Pork Filling Option
16 -
100-120g ground pork
17 -
1/2 tsp oyster sauce
18 -
Dash of sesame oil
19 -
1/4 tsp sugar
20 -
1/2 tsp soy sauce
→ Garnish
21 -
Sliced green onions
22 -
Sesame seeds
# Instructions:
01 -
Stir cornstarch and soy sauce in a bowl until smooth. Toss in the remaining sauce ingredients, mix well, and pour into a saucepan. Heat it on medium while stirring non-stop. Let it simmer and cook for about a minute until it thickens like a light syrup. Turn off the heat and set it aside.
02 -
Combine the pork with soy sauce, oyster sauce, sugar, and a bit of sesame oil in a bowl. Stir it together with a fork until everything's well mixed.
03 -
Crack the eggs into a big bowl and beat them well. Toss in bean sprouts, green onions, a sprinkle of salt, and white pepper. Add either the raw prawns or the pork mix (breaking it up with your fingers), then stir well to combine.
04 -
Heat 1/2 tbsp of oil along with a small splash of sesame oil in a non-stick pan over medium heat. Add a little chopped garlic, stir quickly for about 10 seconds, then spread it to the center. Pour in 1/4 of the egg mixture and form it into a rough circle with a spatula. Once the first side turns light golden (after about 1 1/2 minutes), flip it over and cook for another minute.
05 -
Slide the omelette onto a dish and drizzle the sauce over the top. Sprinkle with green onions and sesame seeds if you want. Cook the remaining mixture the same way to make four omelettes in total. Pair with rice and steamed veggies to serve.
# Notes:
01 -
This dish was originally made as a clever way to use up leftovers. Feel free to swap in any protein or veggies you have lying around.
02 -
For the ratio, stick to about 2 to 2 1/2 cups of protein and/or veggies for every 6 eggs.
03 -
If you're adding raw veggies like bean sprouts or leafy greens, you can mix them in as is. For sturdier veggies like zucchini, sauté them beforehand.
04 -
The recipe yields 4 small omelettes – enough for 2 people as a main with rice or 4 people as part of a bigger spread.