PECHAY EGG FOO YONG
Prep time: 20 minutes
Cooking time: 15 minutes
Serves: 5 with steamed rice
3 bunch of pechay
1 medium size zucchini
4 eggs
1 tsp salt
1 tsp ground pepper
4 eggs
1 tsp sugar
1 cup all purpose flour
2 tbsp sesame oil
cooking oil for frying
1 cup water
1/2 cup oyster sauce
1/2 cup chopped green onions
1 tbsp cornstarch
Clean vegetables.
Separate white part from green leaves of pechay.
Cut zucchini into large pieces
Boil white part and zucchini for 2 minutes until soft.
remove from pot and strain.
Mash vegetables.
Combine mashed vegetables with eggs, flour, salt, pepper, sugar, and sesame oil.
Fry for 2 minutes until golden brown.
Set aside.
Make the sauce.
Boil 1 cup water with oyster sauce.
Add green leaves
Add scallions.
Add thickener.
Add back egg foo yong.
Serve hot.
Enjoy.
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