Egg Fu Yung (Chinese-Indonesian Omelette) with a Sesame-Ginger Sauce
Forking Foodie
Forking Foodie
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Ingredients

  • 245 calories per portion for the Egg Fu Yung, serves two as a light lunch, or a meal with other
  • 64 calories for a large serving
  • 32 calories for a medium serving
  • 16 calories for a small serving
  • Ingredients
  • 4 medium (free range) eggs – one typical UK egg weighs cir
  • 58 g [352]
  • ½ tbsp oyster sauce (vegetarian version widely available, Wok Mei is gluten free, but not vegetarian) [14]
  • ½ tbsp light soy sauce (or use Tamari for gluten free) [2]
  • 4 spring onions (scallions), cut 3 of them into 2-3mm wide slices on the diagonal, including the green parts (wash out any grit first), and the fourth into diagonal slivers, to garnish [28]
  • 100 g straw mushrooms (drained weight, from a tin, or quarter/slice normal mushrooms) [16]
  • 100 g fresh beansprouts, washed and drained [34]
  • 1 teaspoon neutral oil, or more if you prefer and you're not counting calories (e.g. rice bran, sunflower, groundnut, coconut or use 11 sprays pure oil) [45]
  • For the (optional) ginger-sesame sauce (gravy!)
  • 1 ½ level tbsp cornflour [54]
  • ½ tbsp dark soy sauce (or use Tamari for gluten free) [6]
  • 1 tbsp oyster sauce (Wok Mei is gluten free) [28]
  • 250 ml light chicken stock, or vegetable stock if you prefer (e.g. Knorr if using bought) [13]
  • ½ to 1 inch grated ginger root, to taste [3]
  • ½ tsp toasted sesame oil [23]

Instructions

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