Take away special foo yung

Take away special foo yung recipe Foo yung is super easy to make and delicious, whereas in an omelette it may be difficult for novice to flip the egg and cook it in on piece. With a foo yung dish the eggs are scramble, so there’s no need to do the flipping. Just stir and fry! In a take away this dish is usually cooked with beansprout plus the type of meat or seafood customers asked for. In this video; I used chicken, king prawns and char siu pork, slices of onion, bean sprouts and few strands of spring onion. The condiments are kept simple with some salt and MSG for taste. Ingredients: 3 eggs 4 slices chicken breast 4 slices char siu pork 4 king prawns 40g bean sprouts 20g slice onion Half spring onion Condiments: Quarter teaspoon salt Quarter teaspoon MSG Method: Break the eggs into a large bowl and whip thoroughly. Boil the meat and king prawns for 3 minutes and set aside to drain off water. Heat wok and add some vegetable cooking oil. Add the onion and allow it to sizzle for a few seconds before adding the eggs. Keeping the heat at medium, add the meats and king prawn. Spread the egg out over the surface of the wok. When the eggs begins to set, add the beansprouts and turn heat to high and stir fry thoroughly for a minute and add the spring onion to complete. #takeawayspecialfooyung #specialfooyung #fuyung #specialfooyoong My blog http://www.khoanvong.com https://www.instagram.com/khoan_vong/ My e-book https://www.amazon.co.uk/Wok-fury-How-cook-Chinese-ebook/dp/B00E2RQ9U2 Instagram https://www.instagram.com/khoan_vong/ Join exclusive membership https://www.youtube.com/channel/UCHWpjb33oVxMb0UjVkZVItw/join #stirfryrecipe #authenticstirfryrecipe #stirfry