Name: Eggplant egg foo yung
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 cup (250ml) chicken stock; 1 tablespoon oyster sauce; 1 tablespoon dry sherry; 1 tablespoon cornflour; 1/4 cup (60ml) water; 10 eggs; 4 cup (320g) bean sprouts, coarsely chopped; 1 fresh small red thai chilli, finely chopped; 2 (120g) baby eggplants, finely chopped; 4 green onions, thinly sliced; 1 tablespoon peanut oil

Ingredients

1 cup (250ml) chicken stock

1 tablespoon oyster sauce

1 tablespoon dry sherry

1 tablespoon cornflour

1/4 cup (60ml) water

10 eggs

4 cup (320g) bean sprouts, coarsely chopped

1 fresh small red thai chilli, finely chopped

2 (120g) baby eggplants, finely chopped

4 green onions, thinly sliced

1 tablespoon peanut oil

Method

1.In a small saucepan, bring stock, sauce and sherry to the boil. Stir in blended cornflour and water. Return to the boil. Stir until sauce thickens.

2.Combine eggs, sprouts, chilli, eggplant and three-quarters of the onion in large bowl.

3.Heat oil in large frying pan. Add ½ cup of the egg mixture. Flatten egg mixture with a spatula; cook, uncovered, until browned and set underneath. Turn and cook other side. Remove from pan. Repeat with remaining egg mixture to make a total of eight omelettes.

4.Divide omelettes among serving dishes and drizzle with sauce. Top with remaining onion.

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