Egg Foo Yung is a popular Chinese side dish. As the name says, egg is the main ingredient and the rest can be vegetables or meat/seafood/poultry. You can also add any other ingredient you prefer. Eggs cooked in any which way are our favourite - egg rasam, egg vindaloo, tofu scrambled eggs, fried egg oyster sauce, egg potato curry and Chinese tea eggs. Foo Yung is simply splendid when paired with rice and other main dishes for a wholesome meal. For my version, its eggs scrambled and stir fried with cabbage, garlic and spring onion. Certainly a crowd pleasing dish.
1/2 (400g) medium size cabbage -shredded
5 garlic - chopped
2 stalks spring onion - sliced thinly
3 tbsp oil
Pepper and salt for taste
When oil is heated, saute garlic.
Break in eggs and start scrambling.
Half way through, add the rest of the ingredients.
Quickly stir and dish out.
(Note: To retain the crunchy texture of the cabbage. do not over cook).
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