Oyster Sauce Egg Foo Young蠔油芙蓉蛋
A Hong Kong-style omelette made with beaten eggs folded with stir-fried pork, shrimp, and vegetables, then pan-fried until golden and puffy. Served with a rich, savory oyster sauce gravy drizzled over the top. A beloved comfort food that combines protein-rich ingredients with a light, fluffy egg base.
01Ingredients
- 8 whole Eggs
- 150g Shrimp
- 100g Pork belly
- 80g Bean sprouts
- 60g Carrot
- 50g Onion
- 3 stalk Spring onion
- 3 clove Garlic
- 2tbsp Oyster sauce
- 1tbsp Soy sauce
- 1tsp Sesame oil
- 100ml Chicken stock
- 1tbsp Cornstarch
- 3tbsp Vegetable oil
- 0.5tsp White pepper
- 1tsp Sugar
- 1tsp Sesame seeds
Nutrition (per serving)512kcal
- Protein32.4g
- Carbs12.8g
- Fat37.2g
Fiber 1.2 gSodium 1156 mg
02Steps
- Heat 1 tbsp oil in a wok over high heat. Stir-fry pork belly until cooked through.
- Add shrimp and stir-fry until they turn pink.
- Add garlic, carrot, onion, and bean sprouts. Stir-fry until vegetables are tender but still crisp.
- Transfer cooked ingredients to a bowl and let cool slightly. Season with white pepper and sesame oil.
- Beat eggs in a bowl. Pour into the cooled ingredient mixture and gently fold together until combined.
- Heat 2 tbsp oil in a wok or large frying pan over medium-high heat. Pour egg mixture into the hot oil.
- Pan-fry for 4-5 minutes until the bottom is golden brown and edges are set. Carefully flip and cook the other side for 2-3 minutes until golden.
- Transfer omelette to a serving plate. Keep warm.
- In a small saucepan, combine chicken stock, oyster sauce, soy sauce, and sugar. Bring to a boil.
- Mix cornstarch with 2 tbsp water to make a slurry. Pour into the boiling sauce and stir until thickened.
- Pour the hot oyster sauce gravy over the omelette. Garnish with spring onion and sesame seeds.
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