Ingredients Jump to Instructions ↓

  1. 3 Dried black mushrooms

  2. 3 Eggs

  3. 1/4 cup 15g / 1/2oz Cooked crabmeat - flaked

  4. 2 tablespoons 30ml Chopped cilantro

  5. 1 teaspoon 5ml Minced ginger

  6. 1 teaspoon 5ml Sesame oil

  7. Salt - to taste

  8. Freshly-ground white pepper - to taste

  9. 1 1/2 tablespoons 22ml Cooking oil, for frying

  10. Sauce

  11. 1/3 cup 78ml Chicken broth

  12. 2 tablespoons 30ml Oyster-flavored sauce

  13. 2 teaspoons 10ml Chinese rice wine or dry sherry

  14. 3/4 teaspoon 3.8ml Cornstarch

Instructions Jump to Ingredients ↑

  1. Soak mushrooms in warm water to cover until softened, about 20 minutes; drain. Discard stems and thinly slice caps.

  2. In a bowl, lightly beat eggs. Stir in mushrooms, crabmeat, cilantro, ginger, sesame oil, and salt and pepper to taste.

  3. Combine sauce ingredients in a small pan.

  4. Place an 8-inch nonstick frying pan over medium heat until hot. Add oil, swirling to coat sides. Pour egg mixture into pan and cook without stirring. As edges begin to set, lift with a spatula and shake or tilt pan to let eggs flow underneath. When eggs no longer flow freely, turn omelet over and brown lightly on the other side.

  5. Bring sauce to a boil over medium-high heat; cook, stirring, until sauce thickens. Slide omelet onto a warm serving plate and pour sauce over.

  6. This recipe yields 2 servings.

  7. Ham or Shrimp Egg Foo Yung: Substitute 1/4 cup diced cooked ham or small cooked shrimp for the crab.


Send feedback