Chinese Omelet With Stir Fried Vegetables In Spicy Sauce Recipes

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EGG FOO YOUNG (CHINESE OMELETTE)



Egg Foo Young (Chinese omelette) image

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

4 tsp cornflour / corn starch
1 1/2 tbsp light soy sauce (, or all purpose (Note 2))
2 tsp Oyster Sauce
1 tbsp Chinese Cooking Wine ((shaoxing wine) OR Mirin (Note 3))
1/2 tsp sesame oil
1 cup / 250 ml water
Dash of white pepper
6 eggs
2 cups bean sprouts ((just eyeball it))
4 shallots/green onions (, white part only, sliced)
Salt and white pepper
2 tbsp vegetable oil
1 tsp sesame oil
1 garlic clove (, finely chopped)
ONE Filling of Choice, below (Prawn or Pork)
100 - 120g/3.5 - 4 oz chopped raw small prawns/shrimp (, peeled and deveined (Note 4))
100 - 120g/3.5 - 4 oz ground/mince pork ((or chicken, turkey, beef or veal))
1/2 tsp EACH soy sauce and Oyster Sauce
1/4 tsp sugar
Dash of sesame oil
Sesame seeds, sliced green onion

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

SIX-SPICE CHICKEN OMELETTE



Six-spice Chicken Omelette image

Quick and easy dish for anytime of the day! I had this for breakfast with a cup of hot green tea but I think this is great with jasmine rice for dinner too. The 6 spices are the Chinese 5-spice and ground coriander - makes a delicious fusion dish! To save time, while you marinate the chicken, cut the vegetables and prepare the omelette.

Provided by WaterMelon

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

300 g boneless skinless chicken breasts, slices into strips (4 halves)
1 1/2 teaspoons five-spice powder
1 teaspoon ground coriander
1 1/2 teaspoons peanut oil
1 clove garlic
1 1/2 teaspoons fresh lime juice
8 eggs
2 tablespoons water
fresh ground black pepper
1 medium yellow onion, cut into rings or wedges
2 cloves garlic
100 g shiitake mushrooms, sliced thinly
100 g bean sprouts
1/4 cup oyster sauce
3 tablespoons soy sauce (may use low sodium)
1 1/2 teaspoons fresh lime juice
1/4 cup water
scallions or spring onion, green part only,cut diagonally
dark soy sauce

Steps:

  • Combine chicken and other marinade ingredients in a non-reactive bowl; set aside for 15mins
  • In the meantime, combine eggs, 2 TB water, black pepper together in a bowl; whisk slightly until well combined and foamy
  • Heat 1 tsp of oil in a wok over med-high heat, pour 1/4 of egg mixture, tilting the wok to cover the base and side
  • As the egg sets, gently lift the edge to uncooked egg runs underneath; cook for 1 minute or until set
  • Slide omelette into a large plate, cover to keep warm; repeat with remaining egg to make 4 omelettes
  • Heat another 2 tsp of oil in the same wok (remove any egg leftover with a clean kitchen paper towel) over med-high heat; add onions and stir fry for 2 minutes, until soft and slightly browned
  • Add garlic, stir fry for another minute then add the marinated chicken, stir fry for another 2 minutes until just cooked through (unless you have a large wok, you may need to cook the chicken in 2 batches, to prevent overcrowding the wok)
  • Add sliced mushrooms to the wok, stir fry the mixture for 1 min (until mushrooms are cooked)
  • Now add the bean sprouts, give the mixture a good quick stir
  • Quickly add the sauce (make sure it's high heat) - the sauce should boil off quickly, leaving a slightly wet mixture, like a glaze
  • Divide the omelettes into 4 serving plates, top each halves with 1/4 of the filling; fold into half to enclose the filling
  • Drizzle with a drops of dark soy sauce if desired and sprinkle with green onions; serve immediately

CHINESE OMELET WITH STIR-FRIED VEGETABLES IN SPICY SAUCE



Chinese Omelet With Stir-Fried Vegetables In Spicy Sauce image

Provided by Marialisa Calta

Categories     appetizer

Time 15m

Yield Six servings

Number Of Ingredients 18

1/2 cup chicken broth
2 1/2 tablespoons light soy sauce
2 tablespoons rice wine or sake
1 1/4 tablespoons sugar
1 tablespoon Chinese black vinegar or 1 teaspoon Worcestershire sauce
1 tablespoon cornstarch
1 teaspoon sesame oil
1 tablespoon corn or safflower oil
2 tablespoons minced scallions, white part only
1 tablespoon minced ginger root
1 1/2 tablespoons minced garlic
3 tablespoons corn or safflower oil
1 red bell pepper, julienned, about 3/4 cup
3/4 cup julienned snow peas, about 2 1/2 ounces
2 teaspoons rice wine or sake, approximately (optional)
1 cup mung bean sprouts, rinsed and drained
8 large eggs, lightly beaten
2 tablespoons minced scallion greens, for garnish

Steps:

  • In a small mixing bowl, combine the ingredients for the spicy sauce except the corn (or safflower) oil, scallions, ginger root, and garlic. Heat the corn oil in a saute pan or wok. Add the scallions, ginger root and garlic and stir-fry over high heat, about 15 seconds, until fragrant. Add the combined sauce mixture and stir until thickened. Keep warm until ready to serve.
  • To make the omelet, in a saute pan or wok, heat 1 tablespoon of the corn (or safflower) oil until hot. Add the bell pepper and snow peas and toss lightly over high heat, about 30 seconds, adding some rice wine or sake if the mixture is very dry. Add the bean sprouts and toss briefly, about 10 seconds. Remove the mixture and let cool slightly, then fold into the beaten eggs.
  • Heat a large, well-seasoned omelet pan or wok and add the remaining 2 tablespoons of the corn oil. Heat until very hot. Add the eggmixture and let it set at the bottom while twirling the pan. When a thin crust begins to form, cover and reduce the heat to low. Cook for about 5 to 7 minutes, or until the omelet is puffed and lightly golden on the bottom. Using a spatula, carefully turn it over and cook until lightly golden and cooked through. (The omelet can be done ahead of time and kept warm in a 200-degree preheated oven.) When ready to serve, cut the omelet into wedges, spoon the sauce over them and sprinkle with the scallion greens.

Nutrition Facts : @context http, Calories 238, UnsaturatedFat 13 grams, Carbohydrate 10 grams, Fat 17 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 3 grams, Sodium 367 milligrams, Sugar 6 grams, TransFat 0 grams

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