Triple Decker Egg Fu Young
- FOR THE DISH:
- 1/2 cup water
- 1 1/2 tablespoons oyster-flavoured sauce
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon honey
- 1 teaspoon Chinese rice wine (or dry sherry)
- 8 eggs lightly beaten
- 1/4 cup water
- 1/8 teaspoon Chinese five-spice powder
- 4 green onions trimmed, and sliced thinly
- 3/4 cup bean sprouts
- 1 teaspoon minced garlic
- 2 tablespoons vegetable oil
- 1/4 pound Char Siu chopped
Stir the water, oyster-flavored sauce, soy sauce, cornstarch, honey and rice wine together in a small saucepan. Set aside.
For the Dish: In a large bowl, beat the eggs, water, and five-spice powder until well blended. Set aside a small amount of the green onions for topping the omelet, then stir the remaining green onions along with the bean sprouts and garlic into the eggs.
Heat an 8- to 9-inch non-stick frying pan over medium heat until hot. Pour in 1 teaspoon of the oil and swirl to coat the bottom. When hot, add 1/3 of egg mixture (about 2/3 cup) into the pan. Cook, without stirring, until the edges begin to set, about 1 1/2 minutes. Carefully turn to cook the other side until light brown. Slide omelet onto a warm plate and cover with foil, shiny-side down, to keep warm. Repeat with the remaining egg mixture to make a total of 3 omelets.
Heat the sauce, stirring, over medium-high heat, until the sauce boils and thickens.
Place one omelet on a serving platter. Set aside about 3 tablespoons of the chopped char siu and scatter half of the remaining char siu over the omelet. Top with another omelet and the second half of the char siu. Top with the third omelet. Drizzle the warm sauce over the omelets and sprinkle the reserved char siu and green onions over the sauce. Serve immediately.
This recipe yields 4 servings.