Chinese sweet and sour omelette

Chinese sweet and sour omelette

Based on 19 ratings
Xueci Cheng

Xueci Cheng

Food Editor at Kitchen Stories

www.instagram.com/scharf.xueci/

"This quick dish is inspired by the Cantonese dish egg foo young, which is traditionally made with char siu (barbecued pork), shrimp, bean sprouts, and bamboo shoots. I made this version vegetarian and relied mainly on pantry ingredients, but you can always add other leftover veggies you might have. Add shrimp, bacon, or sausage for a heartier version with meat. The key to frying this omelette is to use enough oil and make sure it’s pretty hot, so the egg can form a golden and puffy skin that will soak up the sweet and sour sauce. I recommend using dark rice vinegar (also known as Chinkiang vinegar or black vinegar), which has a very fragrant flavor. However, you can substitute with white rice vinegar or even distilled vinegar."

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
4
eggs
½
onion
1 tsp
starch
½
red bell pepper
2 cloves
garlic
1 tsp
ginger
1
scallion
1 tbsp
dark rice vinegar
1 tbsp
soy sauce
1 tbsp
sugar
4 tbsp
water
3 tbsp
vegetable oil
salt
sesame seed (for garnish)
rice (cooked, for serving)
MetricImperial

Utensils

bowl (large), whisk, cutting board, knife, nonstick pan, spatula, paper towels, bowl (small)

How-To Videos

how-to-cut-an-onion

How to cut an onion

how-to-cut-green-onions

How to cut green onions

how-to-cook-aromatic-rice

How to cook aromatic rice

Nutrition per serving

Cal372
Protein16 g
Fat13 g
Carb47 g
  • Step 1/4

    In a bowl, beat the eggs until well combined and season with salt. Add half the starch and beat until the egg is foamy. Peel and thinly slice onion. Slice pepper into thin strips. Mince garlic and ginger, set aside for the sauce. Slice the white and pale green parts of the scallion into thin, lengthwise strips. Thinly slice the green part of scallions into rings for garnish and set aside.
    • 4 eggs
    • ½ onion
    • ½ tsp starch
    • ½ red bell pepper
    • 2 cloves garlic
    • 1 tsp ginger
    • 1 scallion
    • salt
    • bowl (large)
    • whisk
    • cutting board
    • knife

    In a bowl, beat the eggs until well combined and season with salt. Add half the starch and beat until the egg is foamy. Peel and thinly slice onion. Slice pepper into thin strips. Mince garlic and ginger, set aside for the sauce. Slice the white and pale green parts of the scallion into thin, lengthwise strips. Thinly slice the green part of scallions into rings for garnish and set aside.

  • Step 2/4

    Heat some oil in a nonstick frying pan, then add onion and whites parts of scallion and fry for approx. 1 min. or until fragrant. Add bell pepper and fry for approx. 2 min. Remove vegetables and let cool for approx. 5 min.  Once the vegetables are about room temperature, mix with beaten egg.
    • ½ tbsp vegetable oil
    • nonstick pan
    • spatula

    Heat some oil in a nonstick frying pan, then add onion and whites parts of scallion and fry for approx. 1 min. or until fragrant. Add bell pepper and fry for approx. 2 min. Remove vegetables and let cool for approx. 5 min. Once the vegetables are about room temperature, mix with beaten egg.

  • Step 3/4

    Wipe out the pan and add some vegetable oil. Heat over medium-high heat. When the oil is hot, add half the egg mixture; the edges should puff right when it hits the hot pan. Lower the heat,  and cook until the top of the omelette is set. Then use the help of a spatula to flip, and fry until the other side is golden brown. Remove from the pan and repeat with more and remaining egg mixture.
    • 2 tbsp vegetable oil
    • paper towels

    Wipe out the pan and add some vegetable oil. Heat over medium-high heat. When the oil is hot, add half the egg mixture; the edges should puff right when it hits the hot pan. Lower the heat, and cook until the top of the omelette is set. Then use the help of a spatula to flip, and fry until the other side is golden brown. Remove from the pan and repeat with more and remaining egg mixture.

  • Step 4/4

    In a small bowl, add dark rice vinegar, soy sauce, sugar, remaining starch, and water and mix thoroughly to combine. In the same pan that you fried the eggs, add remaining oil and fry the garlic and ginger until fragrant, then add the sauce and heat until the sauce is nice and thick. Drizzle over your cooked omelettes and garnish with scallions and sesame seeds. Serve with rice and enjoy!
    • ½ tbsp vegetable oil
    • 1 tbsp dark rice vinegar
    • 1 tbsp soy sauce
    • 1 tbsp sugar
    • 4 tbsp water
    • ½ tsp starch
    • 4 tbsp water
    • sesame seed (for garnish)
    • rice (cooked, for serving)
    • bowl (small)

    In a small bowl, add dark rice vinegar, soy sauce, sugar, remaining starch, and water and mix thoroughly to combine. In the same pan that you fried the eggs, add remaining oil and fry the garlic and ginger until fragrant, then add the sauce and heat until the sauce is nice and thick. Drizzle over your cooked omelettes and garnish with scallions and sesame seeds. Serve with rice and enjoy!

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