Endive Egg Foo Young (Chinese omelette)

苦苣芙蓉蛋

Published: April 22, 2021
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 –
  1. 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
  1. 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;
  2. 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;
  3. 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;
  4. 芙蓉蛋铺在饭面上,淋上酱汁,撒一点熟芝麻和麻油。

Endive Egg Foo Young (Chinese omelette)

苦苣芙蓉蛋

Preparation time: 5mins
Serving: 1

Ingredients

Ingredients

endive 200g

egg 2 (large size)

green onion 1

Seasoning Ingredients

light soy sauce 1tsp

oyster sauce 1tsp (or vegetarian oyster sauce)

ketchup 1/2tsp

Sriracha sauce 1/2tsp

cornstarch 1/3tsp

toasted sesame seeds 1/4tsp

sesame oil 1tsp

Instructions

1.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.

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