Egg Foo Yung
Ingredients
Ingredients for the filling
- 1/2 carrot
- 1/4 cup frozen peas
- 1/4 cup green beans
- 1/2 tomato
- 1/3 cup herb leaves (basil, Thai basil, Vietnamese mint or similar)
Ingredients for the omelet
- 5 large eggs
- 1 tsp tapioca starch or corn starch or similar
- 1 tbsp water
- 1 tsp shaoxing jiu can be substituted by dry sherry
- 1.5 tbsp light soy sauce
Instructions
Making the Egg Foo Yung
- Cut the carrot in small pieces, cut the green beans in pieces
- Peel the tomatoes and cut the tomatoes in small pieces
- Par-boil the carrots, the green beans for 3 minutes and add in the last minute the peas; take out and cool down quickly in water and drain
- Mix the eggs with the shaoxing jiu, soy sauce and water and with the herbs
- Mix all the drained par-boiled and the freshly cut vegetables with the egg mixture
- Prepare a skillet with the vegetable oil and heat up
- Add the entire mixture to the pan and pan-fry for 2-3 minutes on each side
- Serve on hot plain rice
- Serve with some soy sauce on the side
Notes
Method: pan frying
Food allergy & intolerance information: egg
Food allergy & intolerance information: egg