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sorry can't help as i've never made it but isn't it just a bit like an omlette?
you've set me off now though, mmmmm chinese take away :)
hot and sour soup
peking spare ribs
spring rolls
prawn foo yung
sweet and sour chicken
beef in blackbean sauce
roast pork cashew nuts
it was great when the kids were still at home and we'd share the above maybe once a month. not quite the same when there's just the two of you.
you've set me off now though, mmmmm chinese take away :)
hot and sour soup
peking spare ribs
spring rolls
prawn foo yung
sweet and sour chicken
beef in blackbean sauce
roast pork cashew nuts
it was great when the kids were still at home and we'd share the above maybe once a month. not quite the same when there's just the two of you.
Here's the recipe we use the most...
Omelette
3/4 Cup finely shredded cooked turkey, veal or chicken (we also use pork)
half Cup finely shredded onions (try green onions with some of the tops)
half Cup bean sprouts
half Cup shredded celery
half Cup thinly sliced fresh mushrooms
half cup of sliced, chopped Water Chestnuts
5 extra large eggs, beaten slowly... just enough to mix... avoid bubbles
1 teaspoon kosher salt
1/8 teaspoon white pepper
1 teaspoon Soy Sauce
5 tablespoons for stir frying
Heat a wok (or heavy large skillet) over medium heat until hot. Add 2 tablespoons corn oil. Add the meat andvegetables. Stir fry a few seconds and add the salt and pepper. Continue to stir fry for 2 minutes. Turn off the heat and spread the cooked mixture on a platter to cool slightly. Clean out the wok.
In a large mixing bowl, combine the beaten eggs and spices with the meat and vegetable mixture.
Reheat the Wok. When the oil is very hot, pour in the egg mixture. use a spatula to push the mixture back and forth as the eggs set. Flip portions of the egg mixture over so that it browns slightly on the outside, and turn off the heat while the egg mixture is still soft on the inside. Serve hot.
Sauce
1 Cup Chicken Broth
2 tablespoons soy sauce
1 tablespoon rice wine
Dash of white pepper
1 tablespoon cornstarch dissolved in 3 tablespoons water (or two tablespoons flour in water)
1 teaspoon oriental sesame oil
(add more or less corn starch or flour to get the consistency of the sauce you like... we like ours a little thicker)
Serves 4
Omelette
3/4 Cup finely shredded cooked turkey, veal or chicken (we also use pork)
half Cup finely shredded onions (try green onions with some of the tops)
half Cup bean sprouts
half Cup shredded celery
half Cup thinly sliced fresh mushrooms
half cup of sliced, chopped Water Chestnuts
5 extra large eggs, beaten slowly... just enough to mix... avoid bubbles
1 teaspoon kosher salt
1/8 teaspoon white pepper
1 teaspoon Soy Sauce
5 tablespoons for stir frying
Heat a wok (or heavy large skillet) over medium heat until hot. Add 2 tablespoons corn oil. Add the meat andvegetables. Stir fry a few seconds and add the salt and pepper. Continue to stir fry for 2 minutes. Turn off the heat and spread the cooked mixture on a platter to cool slightly. Clean out the wok.
In a large mixing bowl, combine the beaten eggs and spices with the meat and vegetable mixture.
Reheat the Wok. When the oil is very hot, pour in the egg mixture. use a spatula to push the mixture back and forth as the eggs set. Flip portions of the egg mixture over so that it browns slightly on the outside, and turn off the heat while the egg mixture is still soft on the inside. Serve hot.
Sauce
1 Cup Chicken Broth
2 tablespoons soy sauce
1 tablespoon rice wine
Dash of white pepper
1 tablespoon cornstarch dissolved in 3 tablespoons water (or two tablespoons flour in water)
1 teaspoon oriental sesame oil
(add more or less corn starch or flour to get the consistency of the sauce you like... we like ours a little thicker)
Serves 4
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