Chinese Style Omelette Recipes
EGG FOO YOUNG (CHINESE OMELETTE)
Recipe video above. This is how the Chinese do omelettes! Egg Foo Young was created as a recipe to use up leftovers, so make this your own using what you have - see Notes for the formula. Otherwise, use EITHER the prawn/shrimp or pork filling. Makes 4 small omelettes, serves 2 as meal with rice, or 4 as part of a banquet.
Provided by Nagi
Categories Mains
Time 25m
Number Of Ingredients 21
Steps:
- Mix cornflour and soy sauce. Then add remaining ingredients.
- Pour into a saucepan over medium heat. Bring to simmer, stirring constantly. Simmer for 1 minute until sauce thickens to thin syrup consistency. Remove from stove, set aside.
- MICROWAVE option: Microwave on high for 1 1/2 minutes. Stir very well, microwave for another 1 1/2 minutes until thickened. Mix well again.
- Place pork in a bowl, add remaining ingredients. Use fork to mix through.
- Whisk eggs in a bowl.
- Add beansprouts, green onions, pork or prawns, salt and pepper. If using pork, crumble the raw pork in with fingers (see video). Mix through.
- Heat 1/2 tbsp vegetable oil and drizzle of sesame oil in a non stick skillet over medium heat. Add a bit of garlic and quickly saute (10 seconds) and push into centre of skillet.
- Ladle in 1/4 of batter. Use spatular to push edges in to form a round(ish) shape.
- Cook until the underside is light golden (about 1 1/2 minutes) then flip and cook the other side for 1 minute. The raw meat will cook through in this time. Repeat with remaining egg to make 4 omelettes (use 2 pans if you can!).
- Slide omelette onto plate. Pour over sauce. Sprinkle with sesame seeds and green onions, if using.
- Serve with a side of rice and steamed vegetables of choice. Double the sauce if you want enough to pour over the rice and veggies! (Click on Servings to scale recipe up).
Nutrition Facts : Calories 227 kcal, Carbohydrate 7 g, Protein 16 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 309 mg, Sodium 838 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CHINESE-STYLE OMELETTE
This simple omelette is so delicious and so quick that it's 'after-work friendly'. I serve this with steamed rice and a salad.
Provided by Hey Jude
Categories Lunch/Snacks
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat a wok or large skillet; add oil, salt and bean sprouts; cook for 1 minute, then pour in the beaten eggs and add the green onions and cilantro.
- Allow to cook for 2 minutes, then, when it still looks moist but is cooked through, with a spatula turn half of the omelette over the other half.
- Drizzle the omelette with the oyster sauce mixture and serve.
CHINESE SHRIMP OMELETTE
YUM !! I finally got this down to as good as any omlette I have had in a Chinese restaurant. A great addition to your other chinese dish.
Provided by Captain_67
Categories Asian
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Prepare sauce by adding oyster sauce to chicken broth then whisk.
- Heat wok or skillet until extremely hot.
- Add 1 tablespoon of oil & stir fry shrimp, onion & green onion until just cooked then remove.
- Add 2 tablespoons oil to wok & when hot, add the beaten eggs.
- Return shrimp & onions to wok.
- Stir in the shrimp once so they become part of the omlette & then let them sit, continue to break holes in the egg between the shrimp to allow raw egg to contact the wok.
- Jiggle, poke & shimmy the omlette to prevent sticking until mostly cooked.
- Flip or turn omlette & finish cooking on other side for a few second then turn out onto warm plate & cover with foil.
- Return wok to heat.
- Add cornstarch to sauce & whisk then add to wok.
- Boil sauce until thick then pour over omlette.
- A "slight" burn on the egg tastes great with the sauce but not too much.
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