Oyster Sauce Egg Foo Young

Ingredients

Instructions

1. 1

   Heat 1 tbsp oil in a wok over high heat. Stir-fry pork belly until cooked through.

2. 2

   Add shrimp and stir-fry until they turn pink.

3. 3

   Add garlic, carrot, onion, and bean sprouts. Stir-fry until vegetables are tender but still crisp.

4. 4

   Transfer cooked ingredients to a bowl and let cool slightly. Season with white pepper and sesame oil.

5. 5

   Beat eggs in a bowl. Pour into the cooled ingredient mixture and gently fold together until combined.

6. 6

   Heat 2 tbsp oil in a wok or large frying pan over medium-high heat. Pour egg mixture into the hot oil.

7. 7

   Pan-fry for 4-5 minutes until the bottom is golden brown and edges are set. Carefully flip and cook the other side for 2-3 minutes until golden.

8. 8

   Transfer omelette to a serving plate. Keep warm.

9. 9

   In a small saucepan, combine chicken stock, oyster sauce, soy sauce, and sugar. Bring to a boil.

10. 10

    Mix cornstarch with 2 tbsp water to make a slurry. Pour into the boiling sauce and stir until thickened.

11. 11

    Pour the hot oyster sauce gravy over the omelette. Garnish with spring onion and sesame seeds.