Good for using up leftover cooked meat, this quickly cooked Chinese style omelette can be made with shredded ham, pork, chicken or beef. Substitute mushrooms or beansprouts for a vegetarian version.
The Foo Yung is even better with a salty, tangy sauce poured over.
Put all the ingredients except the cornflour and water into a small saucepan and bring to a simmer.
In a small bowl, mix the cornflour and water to a paste.
Add the paste to the contents of the saucepan and quickly whisk until the sauce thickens.
Turn the heat to very low & cook for 2 minutes.
Set aside while you make the omelette.
Break the eggs into a bowl.
Add the soy sauce, Chinese rice wine, sesame oil, black pepper plus a little salt then beat lightly together. Set aside.
Put the fat or oil in a medium frying pan and heat to moderate.
Add the onion and cook, stirring often, until softening and starting to brown (approx 10 min).
Add the greens, garlic and meat (or substitute veg), season lightly with salt & pepper and cook until the greens are starting to wilt and the meat is taking on some colour.
Turn the heat up a little, stir in the coriander leaf, then pour over the beaten egg mixture.
Leave to cook until the bottom of the omelette is set and is golden brown.
Turn the omelette over: doing this in sections is easier & I think gives a better-looking finished dish. I cut it into quarters and turn each quarter over.
Cook until the other side is also golden brown then stack the pieces in a bowl.
If using the sauce, reheat if necessary then pour over the foo yung.
Sprinkle with toasted sesame seeds if using and serve.
Vegetable Egg Foo Yung: substitute beansprouts or sliced mushrooms for the meat.