This American-Chinese dish is very popular in American takeaways and Chinese fast food outlets. It is basically a folded omelette with plenty of Chinese ingredients such as bean sprouts, water chestnuts, dried shrimps, mushrooms, roast pork and shredded chicken, served with a soy sauce ‘gravy’. I like mine filled with plenty of shiitake mushrooms, diced bacon, red pepper and spring onions, served with salad, some red pepper and sweet chilli sauce, and washed down with orange juice – the perfect summer brunch.
Heat a wok over a high heat and add 1 tablespoon groundnut oil. Add the mushrooms, red pepper & bacon and stir-fry for 1 minute until fragrant.
Add the stir-fry mixture to the eggs, discarding any liquid from the wok
Wipe out the wok, heat over a high heat and add 2 tablespoons groundnut oil, swirling to coat the wok. Add half the beaten egg mixture and cook for 1 minute until slightly golden brown on the underside, then flip over and cook for another minute on the other side. Place on a warmed plate and cover with foil whilst you make the second omelette in the same way.
Serve the omelette with mixed salad leaves and red pepper and sweet chilli sauce, or even a few drops of tabasco sauce.
Red Pepper and Sweet Chilli Sauce:
Preheat the oven to 200 degrees.
Place the sliced pepper in a baking tray, drizzle with some olive oil and season with salt and pepper.
Roast for 10 minutes. Remove from oven.
Put the roasted sweet pepper, sweet chilli sauce and lime juice in a bowl and blend well.
Chill until ready to serve.
For this sauce, you can cheat and buy ready roasted sweet peppers!
This recipe can easily be turned into a traditional, Sien Dan Juen dish by simply adding a small handful of raw beansprouts, sliced spring onion, and roasted cooked stripped chicken. Wrap these in the egg fu young, drizzle with the roasted red pepper and sweet chilli sauce, and there you have your authentic Taiwanese version.
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