Egg Foo Yung

Ingredients for Egg Foo Yung

• 120ml reduced-sodium chicken broth

• 1 1/2 tablespoons oyster sauce

• 1 tablespoon ketchup

• 1 teaspoon soy sauce

• 1 teaspoon distilled white vinegar

• 1 teaspoon cornflour

• 1 bunch spring onions

• 8 large eggs

• 1 teaspoon Asian sesame oil

• 110g sliced fresh mushrooms (preferably shiitake)

• 1 cup fresh bean sprouts (90g)

• 2 tablespoons vegetable oil

• 170g peeled cooked prawns, chopped

How to make Egg Foo Yung

Whisk together broth, oyster sauce, ketchup, soy sauce, vinegar, cornflour, and a pinch of salt in a small heavy saucepan. Bring to a simmer, whisking occasionally, and simmer 2 minutes. Remove from heat.

Chop spring onions, separating white parts and greens.

Beat eggs in a bowl with sesame oil and 1/4 teaspoons each of salt and pepper.

Cook white spring onion, mushrooms, sprouts, and 1/4 teaspoons salt in vegetable oil in a 10-inch nonstick skillet over medium-high heat until any liquid has evaporated, about 5 minutes. Add prawns and half of spring onion greens, then pour in eggs and cook, stirring occasionally, until eggs are just cooked but still slightly loose. Cover skillet and cook until eggs are just set, about 3 minutes.

Serve sprinkled with remaining spring onion greens. Serve sauce on the side.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.