recipe of ultimate Zucchini and chilli egg foo yung

How’s your day? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Zucchini and chilli egg foo yung. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Zucchini and chilli egg foo yung is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Zucchini and chilli egg foo yung is something that I’ve loved my entire life.

Table of Contents


  • 250ml (1 cup) Massel chicken style liquid stock
  • 80ml (1/3 cup) oyster sauce
  • 1 tablespoon cornflour
  • 8 eggs, lightly whisked
  • 80ml (1/3 cup) cold water
  • 2 zucchini, trimmed, finely chopped
  • 1 long fresh red chilli, finely chopped
  • 3 shallots, trimmed, thinly sliced
  • 1 tablespoon peanut oil
  • 160g (2 2/3 cups) bean sprouts, trimmed


  • Step 1
    Combine the stock, oyster sauce and cornflour in a small saucepan over high heat. Bring to the boil, stirring often. Simmer for 3 minutes or until the sauce thickens.
  • Step 2
    Combine the egg, water, zucchini, chilli and two-thirds of the shallot in a large bowl.
  • Step 3
    Heat 1 teaspoon of the oil in a 30cm-diameter (base measurement) non-stick frying pan over medium-high heat. Add one-quarter of the egg mixture, tilting the pan to cover the base. Top with one-quarter of the bean sprouts. Flatten slightly. Cook for 2-3 minutes or until just set. Fold in half and cook for 1 minute. Transfer to a plate. Cover with foil to keep warm. Repeat with the remaining egg mixture and bean sprouts to make 4 omelettes.
  • Step 4
    Divide the omelettes among serving plates. Drizzle over the sauce and top with the remaining shallot.

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