Egg Fu Yung is an omelette dish from British Chinese, American Chinese and Indonesian Chinese. The name comes from the Cantonese language. The dish is made with various vegetables such as bean sprouts, bring onions, mushrooms, peas. The dish is served with gravy.
Made this dish as part of our A to Z series where I’m doing 30 minutes or less meals. Today is letter E. BM# 109, week 2 day 2.
Preparation Time: 5 minutes
Cook Time: 10 minutes
Serves : 2
Groundnut oil : 3 tablespoons
Scallions/spring onions: 8 finely sliced
Mushrooms(shiitake/oyster) : 1/2 cup sliced
Green peppers : 1 chopped finely
Peas : 1/2 cup
Eggs : 4
Ground Black pepper : 1/2 teaspoon
Salt to taste
Chicken stock : 1 cup
Soy sauce : 2 tablespoons
Cornstarch : 1 tablespoon
In a small bowl, add ingredients listed under for gravy and mix well.
In a medium bowl, add eggs, salt, black pepper, beat well and keep aside.
Heat oil in a pan, add vegetables, mushrooms, salt and saute for 3 minutes.
Add egg mixture, stir well and cook for 3 minutes.
Mix all the ingredients listed for gravy in a sauce pan and bring it to a boil. Turn of the stove.
Serve hot with gravy.