Egg Foo Young (Chinese omelette)

Step 1

Mix cornflour and soy sauce. Then add remaining ingredients.

Step 2

Pour into a saucepan over medium heat. Bring to simmer, stirring constantly. Simmer for 1 minute until sauce thickens to thin syrup consistency. Remove from stove, set aside.

Step 3

MICROWAVE option: Microwave on high for 1 1/2 minutes. Stir very well, microwave for another 1 1/2 minutes until thickened. Mix well again.

Step 4

Place pork in a bowl, add remaining ingredients. Use fork to mix through.

Step 5

Whisk eggs in a bowl.

Step 6

Add beansprouts, green onions, pork or prawns, salt and pepper. If using pork, crumble the raw pork in with fingers (see video). Mix through.

Step 7

Heat 1/2 tbsp vegetable oil and drizzle of sesame oil in a non stick skillet over medium heat. Add a bit of garlic and quickly saute (10 seconds) and push into centre of skillet.

Step 8

Ladle in 1/4 of batter. Use spatular to push edges in to form a round(ish) shape.

Step 9

Cook until the underside is light golden (about 1 1/2 minutes) then flip and cook the other side for 1 minute. The raw meat will cook through in this time. Repeat with remaining egg to make 4 omelettes (use 2 pans if you can!).

Step 10

Slide omelette onto plate. Pour over sauce. Sprinkle with sesame seeds and green onions, if using.

Step 11

Serve with a side of rice and steamed vegetables of choice. Double the sauce if you want enough to pour over the rice and veggies! (Click on Servings to scale recipe up).