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
Ingredients:
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
For Gravy:
Chicken stock : 1 cup
Soy sauce : 2 tablespoons
Cornstarch : 1 tablespoon
Method:
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.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#109
vaishalisabnani said:
The recipe sounds quite wholesome , shall pass on your egg recipes to egg lovers 🙂
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amaracooking said:
Thanks Vaishali
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Rafeeda - The Big Sweet Tooth said:
That is such a filling omelette with a nice fancy name. The onions, mushrooms and the peas would make this delicious. Just wondering, isn’t the sauce cooked? I think I would, just to get rid of the raw taste of the corn flour…
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amaracooking said:
Yes Rafeeda, the gravy needs to be cooked. Just need to bring it to a boil . Corrected it on the post. Thanks
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Harini Rupanagudi said:
Interesting name and I am sure egg lovers will appreciate the nuances in there.
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amaracooking said:
Thanks Harini
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Rajani said:
The advantage of making these dishes at home is that you can control the amount of oil that goes into it. That makes it so less greasy and so much more appetizing. The plate looks really inviting, I should make this after my grocery shopping.
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amaracooking said:
Agree Rajani, homemade is always better that way
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