As Easter is just around the corner, we are getting ourselves ready for the long weekend. Did you know, in China the Easter holidays isn’t as widely celebrated in the same way as we do in the West.
In the west, we associate Easter with religion, holidays, eggs, and rabbits, although the Chinese do not celebrate Easter directly, they celebrate the coming of spring with family gatherings, and eggs.
Speaking of eggs, did you know the Chinese have their own version of omelettes? They are known as Foo Young and can be found in most Chinese homes, takeaways and restaurants.
The difference between Foo Young and Omelettes is that the Foo Young are cooked until Golden Brown, whereas an omelette is often cooked until the egg mixture is slightly brown.
There are so many different fillings that will go with a Foo Young such as chicken, mushrooms, and vegetables. Here is a recipe that was shared by one of our colleagues who has been making their own Foo Young for over 10 years. Say hello to the Mushroom Foo Young.
Don’t forget, you can get your ingredients directly from our stores. Why not make your own Foo Young and share your creations with us? You can also cook some rice to go along with your dish.
- 100g mushrooms (any) (sliced)
- 4 medium sized eggs
- A pinch of salt
- 3 tbsp of vegetable oil
- Heat 1.5 tbsp of vegetable oil into a large frying pan (or wok)
- Add the sliced mushrooms into the pan (or wok), and let it fry over medium heat for 5 minutes then set aside
- Beat the eggs and add a pinch of salt into the egg mixture – the egg yolk and whites should be thoroughly beaten and mixed well together
- Heat up the pan (or wok) again and setting it on medium heat, then add in the mushrooms first followed by the eggs
- Ensure the mushrooms are evenly coated with the egg mixture and let it cook (over medium heat) without touching the mixture for a couple of minutes
- Once the underside has been cooked and turns to a golden brown colour, use a spatula to turn the mixture over and let it cook until you see the golden brown colour again
- The Foo Young should be in a large chunk as opposed to being scrambled
- When the Foo Young is cooked, serve immediately. You can also add some herbs over the top with some chilli flakes for a bit of spice