Recipe Egg Foo Young (2021)

Ingredients

SAUCE (NOTE 1 FOR CHARLIE OPTION):

4 tsp cornflour / corn starch

1 1/2 tbsp light soy sauce , or all purpose (Note 2)

2 tsp Oyster Sauce

1 tbsp Chinese Cooking Wine (shaoxing wine) OR Mirin (Note 3)

1/2 tsp sesame oil

1 cup / 250 ml water

Dash of white pepper

OMELETTE:

6 eggs

2 cups bean sprouts (just eyeball it)

4 shallots/green onions , white part only, sliced

Salt and white pepper

2 tbsp vegetable oil

1 tsp sesame oil

1 garlic clove , finely chopped

ONE Filling of Choice, below (Prawn or Pork)

OPTION 1: FOR PRAWN /SHRIMP EGG FOO YOUNG

100 – 120g/3.5 – 4 oz chopped raw small prawns/shrimp , peeled and deveined (Note 4)

OPTION 2: FOR PORK EGG FOO YOUNG :

100 – 120g/3.5 – 4 oz ground/mince pork (or chicken, turkey, beef or veal)

1/2 tsp EACH soy sauce and Oyster Sauce

1/4 tsp sugar

Dash of sesame oil

GARNISH (OPTIONAL):

Sesame seeds, sliced green onion

Instructions

SAUCE:

Mix cornflour and soy sauce. Then add remaining ingredients.
Egg Foo Young
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.
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.
Egg Foo Young

PORK FILLING:

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

OMELETTE:

Whisk eggs in a bowl.
Add beansprouts, green onions, pork or prawns, salt and pepper. If using pork, crumble the raw pork in with fingers (see video). Mix through.
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.
Ladle in 1/4 of batter. Use spatular to push edges in to form a round(ish) shape.
Egg Foo Young
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!).
Slide omelette onto plate. Pour over sauce. Sprinkle with sesame seeds and green onions, if using.
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).

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