Go Back
–+ servings
Print

Egg Foo Yung (2 syns)

This classic Chinese omelette is scrumpous. You can either have it scrambled or served omelette style - either way, it is gorgeous with boiled rice or noodles. And it's dead easy to make and takes no time at all. This dish can be made with just the vegetables or with vegetables and meat. Meats that work well are pork, beef or chicken - or a combination of.
Course Dinner, Light Meal, Lunch
Cuisine Oriental
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2

Ingredients

  • 6 eggs
  • if using meat Chicken, Pork or Beef - or a combination of. (Total = 2 handfuls of sliced meat, 1cm thick) This recipe is listed under other meat sections.
  • Half a medium sized onion - roughly chopped - large chunks
  • 2 handfuls of mushrooms - quartered
  • 2 handfuls of beansprouts optional
  • Handful of mange tout ends chopped off, cut into thirds.
  • half a spring onion sliced
  • Any other vegetable you like sliced carrots, sliced brocolli, sliced courgettes.
  • 1 tsp garlic quarter frozen cube
  • 1 tsp ginger quarter frozen cube
  • 0.5 tsp salt can add a little more in the end if you wish
  • 0.5 tsp sweetner granules
  • 0.5 tsp umami powder optional
  • 1 tsp light soy sauce
  • a pinch of natural yellow colouring

SAUCES - ALL OF THESE ARE OPTIONAL (add extra syns). You drizzle it over the omelette.

SAUCE 1 (2 syns per person)

  • 1 cup chicken broth
  • 2 tsp light soy sauce
  • 2 tsp corn starch mix with a little cold water into a paste
  • 1 tsp sesame oil

SAUCE 2 (2 syns per person)

  • 1/2 cups water
  • 1/4 teaspoon sesame oil
  • 1/2 teaspoon chicken base
  • 1/2 teaspoon dark soy sauce
  • 1/2 teaspoon light soy sauce
  • 1/2 teaspoon cooking oil
  • 1 tablespoon cornstarch in 1/3 cup water

SAUCE 3 (2 syns per person)

  • 2 chicken stock cubes
  • 350 ml hot water
  • 1 1/2 teaspoons sweetener
  • 2 tablespoons soy sauce
  • 6 tablespoons cold water
  • 1 1/2 tablespoons cornflour

SAUCE 4 (2 syns per person)

  • Ginger: 1-2 slices
  • Onion: 15 g or .5 oz
  • Unsalted Chicken Stock: 1 1/2 cup or 355 mL
  • Flour: 1/4 cup or 30 g
  • Soy Sauce: 1 1/2 tbsp
  • Sweetener: 1/2 tsp
  • Chicken Powder: 1/4 tsp optional
  • Salt: 1/4 tsp
  • Sherry Wine: 1 tbsp optional
  • Oyster Sauce: 1 tbsp
  • White Pepper: A sprinkle 1/12 tsp
  • Dark Soy Sauce: 1/2 tsp
  • Sesame Oil: 1/4 tsp

Method

  1. If using meat - slice the meat into 1cm strips. Tenderise the meat by sprinkling over 1 tablespoon cornflour and 1 tablespoon light soy sauce. Mix throughly and leave for 20 mins minimum.
  2. In a wok, fry off the meat on medium-high heat until browned and cooked. Should take about 4 mins - cut the pieces to see if raw in the middle. Stir continuously. Make sure wok is hot before you put in the meat. Also, to get meat cooked throughly, half way through, put lid onto the wok (steams the meat). PS A non-stick ceramic wok is great for fat-free stick-free stir-frying. When the meat is done, set aside in a bowl.
  3. In the empty wok, now add mushrooms, garlic and ginger. Medium-high heat. If you're using carrots, add them with the mushrooms too. Apply wok lid to generate steam within the wok. Stir fry for 3 minutes.
  4. Now add the other vegetables - including mange tout, onion and bean sprouts. Stir fry for only 30 seconds. Continuosly and rapidly stir fry, then empty the lot into a bowl. Allow to cool a little.
  5. Make the egg mixture. 6 eggs, add soy sauce, sweetener, salt, umami and yellow colouring. Whisk it all together. Best way to mix is with a fork or two chopping sticks. Get air into the mixture. Get it a little fluffy.
  6. Now pour vegetables and meat into egg mixture and mix.
  7. Put the wok back on but this time onto medium heat. Scoop a couple of ladles of the mixture into the wok. Spread mixture out so it covers the base. Don't touch. Allow the omelette to 'form' (i.e. a medium-thin skin). Once it does, tease the edges towards the centre by about 2 cm and tilt the wok to allow any liquid egg mixture to fill in the newly created gaps. Once egg is near cooked, flip the omelette over and then serve when done. The cooking of the omelette should take only 3-4 mins approx. Do not over cook the egg.
  8. Serve with rice or noodles. Can serve egg omelette whole or sliced (like large chunks of scrambled egg).
  9. Drizzle one of the sauces - lightly - over the egg mixture. Optional - incurs extra syns. To make the sauce, mix all the ingredients except the cornflour. Warm over medium heat. Mix the cornflour with 1 tbsp water into a paste. And add that to the warm sauce, and contunously stir until thickened to your liking.

Recipe Notes

Please note: Frozen cubes of garlic or ginger can be found in international supermarkets and in some major English supermarket stores. One rectangular cube measures 3.5cm x 3.5cm x 1.5cm.