Mushroom Egg Foo Yung
Also known as “Chinese Omelette”, this is a great dish to have on the side, and has always been a staple for us on our “Takeout” orders! The sauce is an added bonus as it helps to give the Foo Yung more depth of flavour. You can make this with many other ingredients, just add cooked shrimp, or Chinese pork! You can use veggies you found in the fridge, but don’t skimp on the beansprouts!
Egg Foo Yung
- 6 eggs
- 2 cups of fresh beansprouts
- 4 green onions, sliced.
- 2 tbsp oil
- 1 tsp sesame oil
- 1 garlic clove, finely chopped.
- mushrooms (shiitake, button, oyster or a mix!) Sauce
- 4 tsp corn starch
- 2 tbsp soy sauce
- 2 tsp oyster sauce
- 1/2 tsp sesame oil
- 1 cup of water
- A little salt and a dash of ground pepper Garnish
- green onions chopped or sliced
- Whisk eggs in a glass bowl.
- Add beansprouts, green onions, mushrooms, salt and pepper. Mix completely.
- Heat small amount of oil in a large Wok, drizzle some sesame oil, stir together over a medium high heat. Add garlic and saute quickly (15 seconds), put into the centre of the wok.
- Pour the egg mixture into the wok, swirl a little so all of the egg mixture covers the bottom of the wok.
- Cook for 4-5 minutes until the bottom starts to turn a light brown colour, carefully lift the edges to take a peek! Keep the egg mixture as thick as you can, do not scramble the mixture! Carefully, using a wide spatula, flip the egg over (it may break a little but thats ok!!). Cook for 2 minutes or so more until the eggs have set.
- Slide onto a warm plate, pour over sauce, sprinkle with chopped green onions and serve with your favourite Chinese dishes! SAUCE
- Mix corn starch and soy sauce, then add remaining ingredients.
- Pour into a small saucepan over medium heat. bring to a simmer stirring constantly. Simmer for 1-2 minutes until the sauce has thickened to a syrupy consistency. remove from stove, set aside until the eggs are cooked.
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