Mushroom Foo Yung
Mushroom Foo Yung is the vegetarian champion of the 'Chinese Omelette' family. It is a dish that relies on earthy umami rather than meat, featuring a thick, puffy, and golden egg base packed with savoury mushrooms. It is the ultimate comfort food—rich, spongy, and deeply satisfying, offering a 'meaty' texture while remaining entirely plant-based.
Cuisines
Cooking Instructions
Cooking: 6 minutes
Notes:
Sauteing the vegetables first before adding them to the egg mixture removes excess moisture, ensuring the omelette sets crisply.
Swirling the wet egg mixture in the wok as it cooks creates airy, layered fluffy textures.
Prepare Vegetables and Eggs
Thinly slice the mushrooms. Defrost the frozen peas in warm water for 1 minute, then drain thoroughly. Wash and drain the bean sprouts. In a mixing bowl, beat the eggs.
Sauté Vegetables
Heat 1 tablespoon of vegetable oil in a wok over high heat. Add the sliced mushrooms and stir-fry for 2 minutes. Add the bean sprouts and stir-fry for 1 minute, then toss in the peas and fry for a final 15 seconds.
Combine Egg and Seasoning
Transfer the hot sautéed vegetables directly into the bowl of beaten eggs. Season with salt and ground white pepper, stirring well to combine.
Fry Omelette and Serve
Heat 2 tablespoons of vegetable oil in the wok over high heat, swirling to coat the sides. Pour in the egg and vegetable mixture, scrambling lightly while wet to build fluffy layers. Allow it to set, then cook undisturbed over medium-high heat for 2 minutes. Loosen the edges with a spatula, flip, and cook for another minute until golden brown. Serve hot garnished with finely sliced spring onion.
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Ingredients
| Mushrooms | 4 |
| Bean Sprouts | 60g |
| Frozen Peas | 20g |
| Eggs | 3 |
| Spring Onion | 1 |
| Vegetable Oil | 3 tbsp |
| Salt | 1 tsp |
| White Pepper | ½ tsp |
