Zucchini and chilli egg foo yung

Brimming with vegie goodness and zingy chilli, this budget-friendly Chinese omelette is perfect for an easy weeknight meal.

Recipe «Zucchini and chilli egg foo yung» presented in category Recipes / Eggs, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 250ml Massel chicken style liquid stock, 80ml oyster sauce, 1 tbsp cornflour, 8 eggs, lightly whisked, 80ml cold water , 2 zucchini, trimmed, finely chopped, 1 long fresh red chilli, finely chopped, 3 shallots, trimmed, thinly sliced , 1 tbsp peanut oil, 160g bean sprouts, trimmed.

Ingredients:

• 250ml Massel chicken style liquid stock 
• 80ml oyster sauce 
• 1 tbsp cornflour 
• 8 eggs, lightly whisked 
• 80ml cold water 
• 2 zucchini, trimmed, finely chopped 
• 1 long fresh red chilli, finely chopped 
• 3 shallots, trimmed, thinly sliced 
• 1 tbsp peanut oil 
• 160g bean sprouts, trimmed 

Instructions

1. Combine the stock, oyster sauce and cornflour in a small saucepan over high heat. Bring to the boil, stirring often. Simmer for 3 minutes or until the sauce thickens.
2. Combine the egg, water, zucchini, chilli and two-thirds of the shallot in a large bowl.
3. Heat 1 teaspoon of the oil in a 30cm-diameter (base measurement) non-stick frying pan over medium-high heat. Add one-quarter of the egg mixture, tilting the pan to cover the base. Top with one-quarter of the bean sprouts. Flatten slightly. Cook for 2-3 minutes or until just set. Fold in half and cook for 1 minute. Transfer to a plate. Cover with foil to keep warm. Repeat with the remaining egg mixture and bean sprouts to make 4 omelettes.
4. Divide the omelettes among serving plates. Drizzle over the sauce and top with the remaining shallot.