Egg Foo Yong, a hearty and fulfilling Chinese style omelette that is perfect for any meal of the day.
Egg Foo Yong is an Asian style omelette dish, specifically Chinese Cantonese. It is fried until the omelette fluffs ups and the edges are crispy, leaving the middle moist. It is a common dish on the menu of a "Zi Char" stall (a Hokkien term used in Singapore to describe a Chinese stall that offers a wide selection of common and affordable dishes that are very much akin to having a home cooked meal).
Growing up, my mom would often make this dish on the weekends. Both my parents worked when we were growing up so my mom would always make it a point to prepare home cooked meals for us on weekends. I have fond memories of having porridge for lunch on Sundays and Egg Foo Yong was a frequent side dish that went along with our lunches. The fragrant and flavorful was a perfect side dish and my mom often added onions or Chinese chives to it. You can add anything to it, which makes it such a versatile dish.
So last week, instead of having lunch out on Saturday, which we normally do after the kids' gymnastics classes, I cooked lunch at home and had Egg Foo Yong as well. It brought back so much memories of my childhood and I shared those stories with our kids. Even Kian mentioned that we have not had lunch at home like this on a weekend in a long time and it was really nice and we should do it more often.
Egg Foo Yong
by Miss Crumbs A Lot, adapted from "The Meat Men Sg"
1/2 tsp Salt
1/4 tsp White Pepper Powder
1/2 Onion (sliced)
1/4 lb Shrimps (shelled & deveined)
1/4 cup Chinese Char Siu Pork (diced)
1 Spring Onion (cut into 2" slices)
1/4 cup Mung Bean Sprouts
1/2 Iceberg Lettuce (shredded)
7 tbsp Vegetable Oil
1. Whisk 5 eggs and season with 1/2 tsp salt and 1/4 tsp white pepper powder. Place shredded lettuce on a serving plate. Set them both aside.
2. Heat 1 tbsp of vegetable oil in a non stick wok and add in sliced onions. Stir fry until they are translucent.
3. Add in 1/4 lb shrimps, 1/4 cup diced Chinese char siu pork, 1/4 cup mung bean sprouts and sliced spring onions. Mix well and stir fry for a minute. Spoon mixture out and add it into the eggs.
4. Clean the wok and heat 6 tbsp of vegetable oil until it is hot. Gently pour in the egg mixture. Swirl the wok gently to allow hot oil to partially cook the omelette. Cover and let it set for a few minutes.
5. Once the bottom and edges are golden brown and crispy, gently flip it over using 2 spatulas. Continue cooking until the eggs are cooked through. Serve over shredded lettuce.
A Singaporean SAHM living in Houston, Texas. Discovering her potential in the kitchen with authentic Singaporean Cuisine. And exploring the dynamic food scene Houston has to offer.