Dinner Saturday 2 December - Prawn Fu Yung with Babycorn & Red Peppers

Prawn Fu Yung
1 rib celery, sliced finely
3 cloves garlic or to taste, crushed
1 thumb ginger, grated
4 spring onions, sliced finely
100g cooked prawns
2 organic free range eggs, beaten
1 tablespoon soy sauce
1 tablespoon Shao Shing or dry sherry
1/2 teaspoon sesame oil

Beat together the eggs, soy sauce, Shao Shing and sesame oil.

Spray a non-stick fry pan with a little flavourless oil and heat.

Add the celery and stir fry for one minute. Then add the garlic, ginger & spring onions and stir fry for another minute. Add the prawns and toss to combine all ingredients. Pour over the eggs and shake the pan vigorously to combine all ingredients. Cook over high heat for about 2 minutes, until eggs are just set and omelette is browned on one side.

Turn out on to a serving dish.

Nutrition Data
Calories (kcal) 314.5
Carbohydrate (g) 6.4
Protein (g) 33.1
Fat (g) 17.6
Fibre (g) 2.4

Baby Corn & Red Pepper
8 fluid ounces vegetable stock
2-3 cloves garlic or to taste
1 thumb ginger, grated
3 tablespoons soy sauce
3 tablespoons Shao Shing
1 teaspoon sugar
150g baby corn, halved lengthwise
1/2 large red pepper (about 90g), cut into strips
4 spring onions. sliced
1 tablespoon cornflour

Add the ginger, garlic, soy sauce, sugar & Shao Shing to the vegetable stock. Steam the baby corn and red pepper strips over the vegetable stock until just tender. Reserve while you finish the sauce.

Mix the cornflour with a tiny bit of cold water and add to the stock mixture. Cook over medium heat until thick and glossy. Add the baby corn, red pepper strip and spring onions and mix gently.

Nutrition Summary
Calories (kcal) 188.5
Protein (g) 12.0
Carbohydrate (g) 32.0
Fat (g) 1.5
Fibre (g) 4.9

I made this because I had been thinking about Jen's Kitchen, which was a Chinese takeaway restaurant across the street from my old apartment on 13th Street and 8th Avenue in New York. I used to get cold sesame noodles there all the time and their fu yung always looked good as well, but I never tried it as I had had a bad experience with a dodgy fu yung that made me very sick.

It was years before I could eat egg fu yung again.

In New York, fu yung always come with "gravy" which I sort of found odd terminology in Chinese cookery. This was a sort of effort to re-create the New York fy yung of old.

It was OK, although I think the omelette could have done with being cooked in a smaller pan.

From what I was reading, a genuine fu yung is more like a souffle than an omelette and uses only the whites. The western or American fu yung is not, therefore, a genuine fu yung.

I went googling for images of fu yung with gravy & found these:

I think the gravy was sort of what put me off fu yung - I was never sure if it was chicken stock or not.

Not at all spicy this one; unusually for me!