Name: Vegetable and Shrimp Omelet with Sweet and Sour Sauce (Foo Yong Hai)
Yield: Makes 4 servings as part of a multicourse meal
Cuisine: Indonesian
Ingredients: ¼ cup (60 g) organic or all-natural ketchup; 2 cups (170 g) finely shredded cabbage; 2 cloves garlic, minced; 3 oz (90 g) raw peeled shrimp, finely chopped (optional); ¼ teaspoon ground white or black pepper; ¼ cup (35 g) frozen green peas, thawed (optional); ¾ teaspoon fine sea salt, divided; 1 carrot, peeled and cut into matchsticks; 2 teaspoons cornstarch; 6 large eggs; 2 tablespoons rice vinegar; 2 tablespoons chopped yellow onion (optional); 1 teaspoon fine sea salt; 2–3 teaspoons sugar; ½ cup (120 ml) + 2 tablespoons water, divided; 1 teaspoon vegetable oil; 1 teaspoon cornstarch; 3 tablespoons vegetable oil, divided; 1 green onion, chopped

Preparation info

Makes
4
servings as part of a multicourse meal

Difficulty
Easy

Appears in

Mortar and Pestle

By Patricia Tanumihardja

Published 2024

About

A staple on our dinner table when I was growing up, foo yong hai is a Chinese-influenced dish. You may find a similar dish at Chinese-American restaurants doused in brown gravy called egg foo young. I may be biased, but Julia’s version is tastier!

Ingredients

3 tablespoons vegetable oil, divided
2 cups (170 g) finely shredded cabbage

Method

Heat 1 tablespoon of oil in a wok or 10-inch (25-cm) cast-iron or nonstick skillet over medium-high heat until shimmering hot. Add the cabbage, carrot, and ¼ teaspoon of salt. Stir and cook until wilted, 2–3 minutes. Remove from the heat and allow to cool while you beat the eggs.

Beat the eggs with the cornstarch in a large bowl until frothy. Season with the remaining ½ teaspoon of salt