Egg Foo Young (Chinese omelette)

Egg Foo Young (Chinese omelette)

from recipetineats.com
Mains
25 min
4 servings
227 kcal / serving

This is how the Chinese do omelettes! Egg Foo Young was created as a recipe to use up leftovers, so make this your own using what you have - see Notes for the formula. Otherwise, use EITHER the prawn/shrimp or pork filling. Makes 4 small omelettes, serves 2 as meal with rice.

Ingredients

  • 4 tspcorn starch
  • 1 ½ tbsplight soy sauc
  • 2 tspoyster sauce
  • 1 tbspchinese cooking wine ((shaoxing wine) or mirin (note 3))
  • ½ tspsesame oil
  • 1 cup250 ml water
  • white pepper
  • 6eggs
  • 2 cupsbean sprouts ((just eyeball it))
  • 4shallots/green onions (, white part only, sliced)
  • salt and white pepper
  • 2 tbspvegetable oil
  • 1 tspsesame oil
  • 1garlic clove (, finely chopped)
  • one filling of choice, below (prawn or pork)
  • 100 g3.5 - 4 oz chopped raw small prawns/shrimp (, peeled and deveined (note 4))
  • 100 g3.5 - 4 oz ground/mince pork ((or chicken, turkey, beef or veal))
  • ½ tspeach soy sauce and oyster sauce
  • ¼ tspsugar
  • sesame oil
  • sesame seeds, sliced green onion

Directions

Sauce:

  1. 1

    Mix cornstarch and soy sauce. Then add remaining ingredients.

  2. 2

    Pour into a saucepan over medium heat. Bring to simmer, stirring constantly. Simmer for 1 minute until sauce thickens to thin syrup consistency. Remove from stove, set aside.

  3. 3

    MICROWAVE option: Microwave on high for 1 1/2 minutes. Stir very well, microwave for another 1 1/2 minutes until thickened. Mix well again.

Pork filling:

  1. 1

    Place pork in a bowl, add remaining ingredients. Use fork to mix through.

Omelette:

  1. 1

    Whisk eggs in a bowl.

  2. 2

    Add beansprouts, green onions, pork or prawns, salt and pepper. If using pork, crumble the raw pork in with fingers. Mix through.

  3. 3

    Heat 1/2 tbsp vegetable oil and drizzle of sesame oil in a non stick skillet over medium heat. Add a bit of garlic and quickly saute (10 seconds) and push into centre of skillet.

  4. 4

    Ladle in 1/4 of batter. Use spatular to push edges in to form a round(ish) shape.

  5. 5

    Cook until the underside is light golden (about 1 1/2 minutes) then flip and cook the other side for 1 minute. The raw meat will cook through in this time. Repeat with remaining egg to make 4 omelettes (use 2 pans if you can!).

  6. 6

    Slide omelette onto plate. Pour over sauce. Sprinkle with sesame seeds and green onions, if using.

  7. 7

    Serve with a side of rice and steamed vegetables of choice. Double the sauce if you want enough to pour over the rice and veggies! (Click on Servings to scale recipe up).