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Mushroom Fu Yung Omelette

Mushroom Fu Yung Omelette - Chinese Recipes For All

Eggs, eggs, eggs

You'll definitely get your protein fix with this dish. A Fu Yung is basically a Chinese version of an omelette with the addition of beansprouts.
Depending on your wok size it is better to cook this per person.

Time: Prep 4 mins / Cooking 8 mins

Difficulty: Easy

Mild

Ingredients

Serves 1

  • 3 tbsp, vegetable oil overall
  • 60g, beansprouts, washed and drained
  • 20g, frozen peas, defrosted for a few minutes in a bowl of water and then drained
  • 4, mushrooms, sliced
  • 3, eggs, crack into a bowl and whisk
  • 1 tsp, salt, or to taste
  • White pepper, to taste
  • 1, spring onion sliced thinly

Watch how we make it:


Preparation

1

Prepare the vegetables and the eggs.

Ready? Let's cook!

1

Heat 1 tbsp oil in the wok on high heat.

2

Fry the mushrooms for 2 minutes.

3

Add the beansprouts and fry for 1 minute.

4

Then add the peas for 10-15 seconds. Pour the vegetables from the pan into the bowl of whisked eggs.

5

Season the egg mixture with salt and white pepper and mix in.

6

Continue the high heat on the pan and add 2 tbsp vegetable oil into the wok.

7

Pour egg mixture into the wok. Using your spatula swirl the egg mixture around to scramble it a little whilst it's still wet. As it starts to cook and take it's shape then leave it. Cook for 2 minutes, flip it, and cook for further 1 minute. Then serve and garnish with spring onion.

8

Extra Notes: Depending on the size of your wok or pan it's definitely better to cook this as an individual serving for 1 person. If you need to cook for 2 just double the ingredients etc. It will just take longer to cook the egg when there is more mixture. Alternatively cook each fu yung separately.

Done! 祝您好胃口!

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