Egg Foo Young (Chinese Omelette)

This is how the Chinese do omelettes! A terrific fridge-forage egg recipe for dinner - switch out the protein and vegetables for whatever you have, see notes for the "formula". Double the sauce if you want enough to serve over a side of steamed vegetables and rice. Serves 2 as meal with rice, 4 as part of multi-course meal.

subheading: Sauce (Note 1 for Charlie option):

4 tsp cornflour / corn starch

1 ½ tbsp light soy sauce , or all purpose (Note 2)

2 tsp Oyster Sauce

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

½ tsp sesame oil

1 cup / 250 ml water

Dash of white pepper

subheading: 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 to 120g/3.5 to 4 oz chopped raw small prawns/shrimp , peeled and deveined (Note 4)

subheading: Option 2: For Pork Egg Foo Young :

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

½ tsp EACH soy sauce and Oyster Sauce

¼ tsp sugar

Dash of sesame oil

subheading: Garnish (optional):

Sesame seeds, sliced green onion

Directions at recipetineats.com

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