Egg Foo Young

Chinese omelet

Ingredients

• 3 large eggs, at room temperature
• 2 teaspoons soy sauce
• 1 teaspoon oyster sauce
• 1 teaspoon Shaoxing wine or cooking sherry, optional
• 1/2 teaspoon sesame oil
• Pinch of sugar
• 3 dashes white pepper
• 3 Tablespoons oil
• 2 oz bean sprouts
• 2 oz ground pork
• 4 medium-sized shrimp, peeled and chopped
• 1 scallion, cut into small rings

Directions

Crack the eggs into a bowl and beat with a fork. Add the rest of the ingredients into the beaten eggs, and stir to combine well. Make sure the oyster sauce is fully dissolved.

Heat up a wok or a pan on high heat. Add the oil. When the oil is fully heated, ladle the egg mixture into the pan. Make sure that you keep the diameter of the omelet to about 4-5 inches wide. Gently push the bean sprouts and other ingredients to the middle of the omelet. The omelet should be thicker in the center. Fry the omelet until well browned and crispy at the edges, about 3 minutes, before flipping it over. Repeat the same and use the remaining egg mixture to make a total of 3 omelets. Serve immediately.