Egg Foo Young

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:

1. Mix cornflour and soy sauce. Then add remaining ingredients.
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. 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:

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

OMELETTE:

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