Monday, September 03, 2007

Dinner Monday 3 September - Egg Fu Yung


Egg Fu Yung
150g bean sprouts, blanched
2 ribs celery, sliced
1 spring onion, sliced
1 clove garlic, crushed
1 thumb ginger, grated,
2 large, free range, organic eggs
½ teaspoon sesame oil

Spray an 8" non-stick skillet with a little flavourless oil. Add the beansprouts, celery, spring onion, garlic & ginger and stir fry for 2-3 minutes.

Beat together the eggs and sesame oil and pour over the vegetables. Cook, covered, over low heat until eggs are set and bottom is golden brown, about 5 minutes.

Turn out and serve with:

Fu Yung Gravy
200ml vegetable stock
1 tablespoon soy sauce
1 tablespoon oyster sauce
½ teaspoon sesame oil
sprinkle of Five Spice Powder
1 tablespoon cornflour

Combine cold vegetable stock with cornflour in a small sauce pan. Add the other ingredients and cook over moderate heat until thickened, about 5 minutes.

I had a portion of stir fried veggies with this, too:


3/4 yellow pepper
100g mangetout
1 spring onion

Nutrition Summary for Full Meal
Calories (kcal) 337.1
Protein (g) 18.2
Carbohydrate (g) 33.3
Fat (g) 15.1
Fibre (g) 6.2

1 comment:

amybean said...

Weird! I've been searching for info on the Padron pepper, which I am growing, and also researching a craving for shrimp egg foo yung. Write some more!