Chinese Fu-Yang Omelette with Mushroom Sauce

Votes: 3

Photo of the dish: Antonis Achilleos

Time: 35 min.
Complexity: easily
Servings: 4

Chinese Fu Yang Omelette with Mushroom Sauce - A Detailed Recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 large eggs, beaten
2 tbsp vegetable oil, more for frying
170 g porcini mushrooms, chopped
1.5 tsp sugar
1 cup chicken broth
3.5 tsp soy sauce
1 tbsp cornstarch
1/2 medium onion, thinly sliced
170 g Canadian bacon, diced
1/2 cup frozen peas, thawed
1 bunch green onions, chopped
1 tsp. sesame oil

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Heat 1 tablespoon vegetable oil in a skillet over high heat. Add the mushrooms and 1/2 teaspoon sugar and sauté until golden brown, 3 minutes. Add the broth and 2 teaspoons soy sauce. Mix the cornstarch with 1/4 cup water; add to the skillet and simmer until the sauce thickens, 2 minutes.
Heat 1 tablespoon vegetable oil in another skillet over high heat. Add the onion and the remaining 1 teaspoon sugar and cook until tender, 4 minutes. Add the bacon and cook for another 2 minutes. Add the peas, half the onion, and the remaining 1.5 teaspoons soy sauce; cook for another minute. Transfer to a bowl and combine with the beaten eggs.

Wipe out the frying pan. Heat over high heat and add a little vegetable oil. Add one-quarter of the egg mixture; add a little hot oil on top and fry for about 1-2 minutes. Flip and fry for 1 minute, then drain on paper towels. Repeat to make 3 more omelets. Add sesame oil to the mushroom sauce and pour over the omelets. Garnish with the remaining onions.

To this fu-yang omelette You can add shrimp.

Categories:

recipe / Main courses / Eggs and dairy products / Food Network - recipes / Chinese cuisine

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