Egg Foo Young
Egg Foo Young is a delicious Chinese-style omelet filled with ground pork and a mix of vegetables. This is an authentic Egg Foo Young recipe, prepared just like it's done in Chinese restaurants.
Servings: 3 people
Ingredients
- 3 large eggs at room temperature
- 2 oz (60g) bean sprouts
- 2 oz (60g) ground pork
- 4 medium-sized shrimp peeled and cut into small pieces
- 1 scallion cut into small rings
- 1/2 teaspoon sesame oil
- 1 teaspoon Shaoxing wine optional
- 1 teaspoon oyster sauce
- 2 teaspoons soy sauce
- 1 pinch sugar
- 3 dashes white pepper
- 3 tablespoons oil
Instructions
- Crack the eggs into a bowl and beat them with a fork. Add the remaining ingredients to the egg mixture and stir well to combine. Ensure that the oyster sauce is fully dissolved in the egg mixture.
- Heat a wok or pan on high heat. Add the oil. Once the oil is fully heated, ladle the egg mixture into the pan, ensuring that the diameter of the omelet is about 4-5 inches (10cm-12cm) wide.
- Use a pair of chopsticks to transfer the bean sprouts and other ingredients to the middle of the omelet, making it thicker in the center. Allow the omelet to set for about 3 minutes before flipping it over.
- Fry the omelet until both sides are golden brown and nicely puffed up. Repeat the process with the remaining egg mixture to make a total of 3 omelets. Serve immediately with steamed rice.
Notes
- You want a bit of fat in the ground pork. A good ratio is 80% lean meat and 20% fat.
- You may use Chinese rice wine, Japanese cooking sake, or dry sherry. If you cannot consume alcohol, skip it altogether.
- Soy sauce and oyster sauce – two of the most important seasoning sauces in Cantonese cooking.
Nutrition
Serving: 3people | Calories: 263kcal | Carbohydrates: 3g | Protein: 11g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 197mg | Sodium: 415mg | Fiber: 1g | Sugar: 1g