Oyster Sauce Egg Foo Young 蠔油芙蓉蛋

A Hong Kong-style omelette made with beaten eggs folded with stir-fried pork, shrimp, and vegetables, then pan-fried until golden and puffy. Served with a rich, savory oyster sauce gravy drizzled over the top. A beloved comfort food that combines protein-rich ingredients with a light, fluffy egg base.

Nutrition (per serving)

Ingredients

• 8 whole Eggs
• 150g Shrimp
• 100g Pork belly
• 80g Bean sprouts
• 60g Carrot
• 50g Onion
• 3 stalk Spring onion
• 3 clove Garlic
• 2tbsp Oyster sauce
• 1tbsp Soy sauce
• 1tsp Sesame oil
• 100ml Chicken stock
• 1tbsp Cornstarch
• 3tbsp Vegetable oil
• 0.5tsp White pepper
• 1tsp Sugar
• 1tsp Sesame seeds

Steps

1. Heat 1 tbsp oil in a wok over high heat. Stir-fry pork belly until cooked through.
2. Add shrimp and stir-fry until they turn pink.
3. Add garlic, carrot, onion, and bean sprouts. Stir-fry until vegetables are tender but still crisp.
4. Transfer cooked ingredients to a bowl and let cool slightly. Season with white pepper and sesame oil.
5. Beat eggs in a bowl. Pour into the cooled ingredient mixture and gently fold together until combined.
6. Heat 2 tbsp oil in a wok or large frying pan over medium-high heat. Pour egg mixture into the hot oil.
7. Pan-fry for 4-5 minutes until the bottom is golden brown and edges are set. Carefully flip and cook the other side for 2-3 minutes until golden.
8. Transfer omelette to a serving plate. Keep warm.
9. In a small saucepan, combine chicken stock, oyster sauce, soy sauce, and sugar. Bring to a boil.
10. Mix cornstarch with 2 tbsp water to make a slurry. Pour into the boiling sauce and stir until thickened.
11. Pour the hot oyster sauce gravy over the omelette. Garnish with spring onion and sesame seeds.

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