Preparation time: 25 minutes
Servings: 4
Egg foo yung is a Chinese-American dish made from an omelette mixed with various ingredients. This is a simple Chinese recipe, quick to prepare and very versatile since you can mix it with all the ingredients that you want!
INGREDIENTS
- 3 large eggs
- 1 Tbsp water
Tomato sauce:
- 2 large tomatoes
- 2 garlic cloves
- 1 spring onion
- 1 Tbsp tomato paste
- 1 Tbsp ketchup
- 1 tsp sugar
- 1 tsp soy sauce
- 1/8 tsp salt
- Pinch of pepper
- 100 ml water
- Corn starch
PREPARATION
Cut the tomatoes into small chunks, chop the garlic into fine bits and the spring onions into rings.
Break the eggs in a bowl and beat them lightly with 1 tablespoon of water. Heat oil in a frying pan, then add the egg mixture. Turn down the heat and stir continuously so it won’t stick to the pan and the egg solidifies evenly. Put it aside.
Heat oil in the pan again and fruit the garlic briefly. Then add the tomatoes. Stir from time to time until the tomato has softened. Add the tomato paste and ketchup, and stir. Then add the water, soy sauce, sugar and salt. Turn the heat to medium low and stir from time to time until the sauce has thickened a bit. If the sauce is still somewhat watery, add a bit a corn starch and stir until it has thickened.
Put the eggs back into the pan and mix all well. Finally, sprinkle the spring onions on top.