Egg Omelet Szechuan Style

Name: Egg Omelet Szechuan Style (Yu hsiang hung tan)
Cuisine: Chinese
Ingredients: 2 teaspoon sugar; ½ cups soup stock; 1 teaspoon vinegar; 2 tablespoons chopped scallion; ⅛ teaspoon MSG; 1 teaspoon cornstarch paste; 5 water chestnuts; 1 tablespoons hot bean paste; ½ tablespoons chopped ginger; 1 teaspoon chopped garlic; ½ cup fungus (soaked); 2 cups oil; ½ tablespoons soy sauce (light); ½ tablespoons soy sauce (light); 8 eggs; 1 teaspoon salt; 1 tablespoons cornstarch paste; 3 oz. ground pork

Yu hsiang hung tan

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

8 eggs
1 teaspoon salt
1 tablespoons cornstarch paste<

Asia
Taiwan
Sichuan
Breakfast

Method

Crack the eggs into a bowl and beat them. Add the salt and the cornstarch paste. Beat the eggs until they are stiff.
Heat 2 cups of oil in the pan. Pour the egg mixture into the pan. Cover and use a low heat to cook it for about 3 minutes (shake the pan frequently, so the egg mixture won’t stick to the pan). When the omelet is half done, turn it over. Cook this