I'm lucky to be busy, except I don't have any ironed clothes, there's a mountain of laundry to climb, the vacuuming needs doing, the cooker needs cleaning, the...blah de blah. After I've been to the post office with the orders and taken the woofer out, there is re-ordering, emailing, and blogging etc. still to do. This sometimes leaves us with rather empty food cupboards. But that's usually OK, sometimes the nicest meals are ones that you cobble together with whatever is lurking at the back of the fridge.
Egg fu yung is such a dish. To be strict Egg fu yung isn't actually Chinese; it's American, but it's still really easy, tasty, and pretty darn handy when you haven't got a lot of food in the house. You can of course make this dish with most any leftovers you want, for instance you don't have to have bean sprouts or spring onions, but they are nice in the dish. This one is for you Kathi.
Recipe for Egg Fu Yong (for 6 disciplined persons, or 3 greedy guts - guess which one I am)
You Will Need - if you want to know what my fave brands of Chinese ingredients are, look here.
- 6 eggs
- salt & pepper
- big handful fresh bean sprouts (optional)
- small handful finely spring onions (optional)
- 1.5 big handful cooked and diced meat e.g. roast chicken, shrimp, ham, bacon, etc. OR
- 1.5 big handful of diced veggies e.g. mushroom, pepper, sweetcorn, courgette, cooked broccoli etc.
- oil for frying
and if you want to make a sauce to go with it (I don't usually make sauce) you will need:
- 1/2 pint chicken stock (best made with oriental stock, this brand is very good)
- Salt & Pepper to taste
- Soya sauce to taste
- 2 tspn Corn starch to thicken
- dash of oyster sauce (optional)
- dash of sesame oil (optional)
1. Mix all of the ingredients except the eggs in a mixing bowl, add a bit of salt and pepper. Save a little spring onion for garnish at the end.
2. Break eggs into a separate bowl and whisk together. Add the whisked eggs to the other bowl of ingredients.
3. In a wok (a wok is best for this because it is bowl shaped) heat enough oil to cover the bottom of the wok. Get the oil nice and hot, but not smoking!
4. Roughly divide the mixture into 3 or 6 portions (depending on how greedy you are) and ladle the egg mixture onto the pan, one portion at a time. Form a nice patty shape for each portion and fry until lightly brown on both sides. Turn once only; you don't want to break the patties.
5. If making sauce: heat the chicken stock,salt & pepper and soya sauce until boiling. Make a solution of a little water and cornstarch for thickening. Whisk cornstarch into sauce a little at a time until sauce is thickened. Add a dash of sesame oil, and oyster sauce at the very end, and mix well.
6. Pour a little sauce over each egg patty and serve with some rice. Yummy...I'll go to the flipping supermarket tomorrow!