Endive Egg Foo Young (Chinese omelette)
苦苣芙蓉蛋
What is egg-foo-young
Egg Foo Young is considered ‘Chinese omelette’. In Cantonese, ‘foo-young-dan’ (芙蓉蛋) is what it is pronounced. It’s one of the easiest Cantonese home-cooking dishes. I usually prepare it when not knowing what to have for dinner. The ingredients of this Chinese omelette can be casual. Egg and a generous bunch of green onion would be just fine. Sometimes I use leftover, such as char-siu, shredded chicken, or ham, frozen seafood or Cantonese sausage, which I always keep some in fridge. I make vegetable egg-foo-young often, such as mushroom, mung bean sprouts, spinach, Chinese cabbage.
For the seasoning, soy sauce and oyster sauce would be nice enough. If you want a thick gravy to go with steamed rice, mix them with cornstarch slurry and bring it to boil. It also goes well with hot sauce and even ketchup.
In this 5-minute recipe, I make the dish with endive. I like to make my egg-foo-young with crispy salad vegetable, for the contrast of texture from soft scrambled egg and crispy stir-fried vegetable. Raw endive is crispy, sweet, with a slightly bitter taste, good for salad, even in Chinese salad. Check my almighty dressing for most Chinese salad dishes – Chinese Zucchini Noodle Salad. Beside eating raw, it can be stir-fried quickly in high heat, just like lettuce. You wouldn’t taste the bitterness after cooking.
Ingredients – for 1 serving
- Endive, a bunch, about 200g
- Egg, 2 in large size
- Green onion, 1
Seasoning ingredients –
Usually a mixture of soy sauce and oyster sauce would be good enough, but I like to mix the following and thicken the gravy with cornstarch slurry.
- Light soy sauce, 1tsp
- Oyster sauce, 1tsp, or vegetarian oyster sauce
- Ketchup, 1/2tsp
- Sriracha hot sauce, 1/2tsp
- Cornstarch, 1/3tsp
- Toasted sesame seeds, a nip
- Sesame oil, 1tsp
How to do –
- Eggs beaten and seasoned with a nip of salt; endive removed the root if there is any, give it a rough chop-up or just tear apart; green onion roughly chopped;
2. Heat 2tbsp of oil in hot skillet, stir-fry the endive in high heat for about half a minute; pour in the egg, sprinkle a handful of green onion on, then shape the omelette with spatula, pan-fry in medium-high heat for a few seconds till the egg is set and golden; flip the omelette, add 1tbsp of oil, also pan-fry till golden;
3. In a sauce pan, put in 1tsp of soy sauce and oyster sauce, 1/2tsp of ketchup and Sriracha sauce, cornstarch slurry (1/3tsp of cornstarch with 1tbsp of water), bring to boil in medium heat, mix and stir the mixture while cooking, add some green onion on the gravy;
4. Serve with steamed brown rice, pour the gravy on the omelette or aside, sprinkle some toasted sesame seeds and sesame oil on.
用料
- 鸡蛋 2大个，1人份
- 苦苣 1棵，约200克
- 葱 1根
- 生抽 1茶匙
- 蚝油 1茶匙
- 番茄酱 半茶匙
- 是拉差 半茶匙
- 生粉 1/3茶匙
- 熟芝麻 1/4茶匙
- 麻油 1茶匙
做法
- 苦苣切去根部，冲洗一下；两个大鸡蛋打散，一点盐调味；葱切粒；
- 热锅，热2汤匙油，苦苣用大火炒至稍软；倒入蛋液，撒一把葱粒，用锅铲稍微塑型，中大火煎至金黄；翻面，可以再加1汤匙油，再煎至金黄即可；
- 调味可以按自己喜好，一般简单的用生抽和蚝油就可以了。我的搭配是1茶匙蚝油和生抽、半茶匙茄汁和是拉差，一丁点生粉用一大勺水调开，一边搅拌一边用中大火煮沸煮稠，撒一点葱粒，关火；
- 芙蓉蛋铺在饭面上，淋上酱汁，撒一点熟芝麻和麻油。
