Vegetarian Foo Yung Egg
Foo Yung egg is an omelette dish made with beaten egg, meat and vegetables. However, this vegetarian version is a more elaborate, using fresh and dried ingredients together, so that the different colours and the soft texture of the egg resemble the many layers of a lotus flower. With this recipe, plus a little creative flair, you can impress the most discerning eaters amongst your friends and family.
Ingredients (Serves 2)
- 6 free range eggs
- 4-5 pieces dried wood-ear fungus
- 2 halves of tinned bamboo shoots
- 1 carrot
- a quarter of green and red pepper each
- A handful of bean sprouts
Seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon sesame seed oil
Method
- Soak the wood-ear fungus in boiling water, once rehydrated, discard the woody end of the fungus, wash and finely cut into thin strips.
- Peel the carrot, cut diagonally into thin slices, then stack the slices together and cut into thin strips. cut the bamboo shoots and peppers in the same way. Remove the the brown ends from the bean sprouts, wash and drain off excess water before cooking.
- Heat the wok or frying pan to a moderate heat, add 2 tablespoons of oil and heat until smoke rises. Add all the finely cut vegetable strips to the wok and stir-fry. Mix in all the seasonings and continue stir-fry until the liquid from the vegetables has completely evaporated. Remove from wok and keep aside.
- Beaten all 6 eggs in a large bowl and put to one side.
- Wash and dry the wok, then heat it to moderate heat, add 4 tablespoons of oil and swirl around the wok. Pour the beaten egg into the wok and fry it like an omelette, adding the cooked vegetables before the egg begins to set. Mix the vegetables with the egg and cook until the eggs have set.
- Place a setting ring on the serving plate, fill the ring with Foo Yung egg until slightly overflowing, and then press slightly down to help the egg stick together. Remove the ring carefully then garnish the egg with 2 strips of fresh chives. Serve immediately.