Egg Foo Yung - Cantonese Style
Hearty and full of flavour, this can be cooked either as one large omelette or as individual omelettes. Either way, it is a clever way of using up leftovers such as cooked ham, seafood, chicken, pork or vegetables. Serve it cut into pieces.
Ingredients
- 6 Chinese dried mushrooms soaked for 30 minutes in warm water
- 50g / 2oz / 1 cup beansprouts
- 6 drained canned water chestnuts, finely chopped
- 50g / 2oz baby spinach leaves, washed
- 60mI / 4 tbsp sunflower oil
- 50g / 2oz roast pork, cut into thin strips
- 4 eggs
- 2.5ml / ½ tsp sugar
- 5ml / 1 tsp rice wine or medium-dry sherry
- salt and ground black pepper
- fresh coriander sprigs, to garnish
Preparation
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- Drain the mushrooms, cut off and discard the stems; slice the caps finely and mix them with the remaining vegetables. Heat half the oil in a large heavy frying pan. Add the pork and the vegetables and toss the mixture over the heat for 1 minute.
- Beat the eggs in a bowl. Add the meat and vegetables and mix well.
- Wipe the frying pan and heat the remaining oil. Pour in the egg mixture and tilt the pan so that it covers the base. When the omelette has set on the underside, sprinkle the top with salt, pepper and sugar.
- Invert a plate over the pan, turn both over, and slide it back into the pan to cook on the other side. Drizzle with rice wine or sherry and serve immediately, garnished with sprigs of coriander.
Serves 3-4.