Name: Egg foo yung
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 8 eggs; 1 clove garlic, crushed; 2 centimetre piece fresh ginger, grated; salt and freshly ground black pepper; 500 gram packet Krispkut SuperSlaw; 2 - 3 tablespoons oil; Sauce; 3 tablespoon oyster sauce; 3 tablespoon soy sauce; 3 tablespoon water; 1 tablespoon rice wine vinegar; 1 teaspoon sesame oil; 1 teaspoon cornflour

Egg foo yung

These delicious egg foo yung recipe is incredibly easy ot make and is great enjoyed for dinner, accompanied with coleslaw

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Serves 4

Prep

15M

Cook

Total

20M

This recipe first appeared in Food magazine issue 84.

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Ingredients

8 eggs

1 clove garlic, crushed

2 centimetre piece fresh ginger, grated

salt and freshly ground black pepper

500 gram packet Krispkut SuperSlaw

2 – 3 tablespoons oil

Sauce

3 tablespoon oyster sauce

3 tablespoon soy sauce

3 tablespoon water

1 tablespoon rice wine vinegar

1 teaspoon sesame oil

1 teaspoon cornflour

Method

1.Place the sauce ingredients in a small pan over a low heat. Simmer gently, stirring, until thickened. Set aside.

2.Place the eggs, garlic, ginger, salt and pepper in a large bowl. Whisk together well. Stir in 4 cups of the Krispkut SuperSlaw.

3.Heat the oil in a large non-stick frypan over a medium-high heat. Place large spoonfuls of the egg mixture into the pan, flattening out slightly (stir the mixture before each spoonful so you have a good balance of vegetables to egg). Cook for 1-2 minutes on each side until puffed and slightly browned.

4.Serve immediately with a drizzle of sauce and the remaining Krispkut SuperSlaw on the side.

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Ingredients

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