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Zucchini and chilli egg foo yung
Zucchini and chilli egg foo yung
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Budget-friendly Chinese omelette packed with veggies and spicy chili, ideal for a quick and delicious weeknight dinner.
Ingredients:
  • 250ml (1 cup) chicken style liquid stock
  • 80ml (1/3 cup) oyster sauce
  • 10.00 gm cornflour
  • 8 eggs, lightly whisked
  • 80ml (1/3 cup) cold water
  • 2 zucchini, trimmed, finely chopped
  • 1 long fresh red chilli, finely chopped
  • 3 shallots, trimmed, thinly sliced
  • 18.20 gm peanut oil
  • 160g (2 2/3 cups) bean sprouts, trimmed
Instructions:
  • In a small saucepan over high heat, mix the stock, oyster sauce, and cornflour. Bring to a boil, stirring frequently. Let it simmer for 3 minutes until the sauce thickens.
  • In a large bowl, mix together the egg, water, zucchini, chili, and two-thirds of the shallot.
  • In a large non-stick frying pan, heat 1 teaspoon of oil over medium-high heat. Pour in a quarter of the egg mixture, swirl the pan to spread it evenly, and top with a quarter of the bean sprouts. Press gently to flatten. Cook for 2-3 minutes until the omelette is just set. Fold in half and cook for another minute. Transfer to a plate and cover with foil to keep warm. Repeat the process to make a total of 4 omelettes.
  • Plate the omelets, drizzle with sauce, and sprinkle with the rest of the shallot.

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