Chinese is just next week and I thought why not let loose my Chinese self and share some of the Chinese dishes with you fine people. To be honest, I am not a fan of Chinese cuisine. I do not know why, perhaps it is due to the taste or due to it's dependant usage of pork. I also do not know that American Chinese cuisine is all on it's own. Not until a friend of mine introduced the cuisine to me and opened my eyes.
This is the very 1st dish that I had learnt from him. I decided to make this 100% vegetarian without any meat whatsoever. I know he will disagree with me. Because his version uses pork and shrimp for the fillings. The technique is very crucial for this dish. You have to execute every step correctly to get the best final results. For example, you need to get the oil temperature right before ladle in the egg mixture or you will end up with a huge mess.
The best way is to test the temperature of the oil by drizzle in a bit of the egg mixture. If it starts to sizzle and bubble rapidly, the temperature is good to do. The total time for frying the omelette is just 40 secs. Be sure to get ready a timer or a stop watch; the omelette will burn super fast. You can read all about the origins of this dish from Wiki. All in all, this is a very light, fluffy omelette which goes really well with the gravy. I hope you will give this recipe a try.
(Make 3 omelettes)
Canola / Peanut / Vegetable Oil, 1/4 Cup + More For Frying
Yellow Onion Peeled, 15g
Ginger Sliced, 1/2 Inch
Bleached All Purpose Flour, 30g
Vegetable Stock, 355ml
Granulated Sugar, 1/2 TSP
Soy Sauce Preferably Kikkoman, 1.5 TBSP
Sesame Oil, 1/4 TSP
ShaoXing / Hua Tiao / Sherry Wine, 1 TBSP
Vegetarian Oyster Sauce, 1 TBSP
White Pepper, Pinch
Sea Salt, Pinch
Dark Soy Sauce, 1/2 TSP
Yellow Onion Finely Diced, 20g
Green Peas, 10g
Carrot Finely Diced, 10g
Bean Sprouts, 20g
Cabbage Thinly Shredded, 20g
Cast Iron Skillet / Pan
Prepare the gravy.
In a skillet over medium heat, add oil.
Once the oil is heated up, add in onion and ginger.
Saute until the onions are lightly caramelized.
Transfer the mixture thru' a strainer and into a bowl.
Discard the onion and ginger.
Transfer the flavored oil back into the skillet over medium heat.
Add in flour and stir to combine well.
It should have thicken and becomes a roux.
Gradually and slowly add in the vegetable stock while still stirring.
*Add in the vegetable stock in batches to prevent lumps.*
Once the stock has fully incorporated, remove from heat.
Add in sugar, soy sauce, sesame oil, shaoxing wine, oyster sauce and white pepper.
Stir to combine well.
Return back on the heat.
Taste and adjust for seasoning with salt or more pepper.
Lastly, add in dark soy sauce.
Stir to combine well.
Remove from and pass the gravy thru' a fine strainer and into a bowl.
Discard any residue.
Set the gravy aside.
Prepare the omelette.
Bring a sauce pot of water to a boil.
Blanch onion in the boiling water for 10 secs
Blanch peas, carrots, bean sprouts and cabbage together with the onions for 30 secs.
The total blanching time is 40 secs.
Remove from heat and set aside.
Using a kitchen paper to soak up any excess liquid from the vegetables.
Transfer the vegetables into a large bowl.
Add in eggs.
Mix to combine well until the eggs are lightly beaten without any traces of egg whites.
Add oil into dutch oven, about 2 inches in depth, over medium heat.
*To check if the temperature of the oil is ready, place a wooden chopstick into the oil.
If bubbles start to form, the temperature is ready for frying.*
Add the egg mixture into a ladle to about 3/4 full, about 1/2 cup.
Slowly ladle the egg mixture into the oil.
If the oil temperature is correct, the egg will start bubbling away.
Using the same ladle, coax the sides of the omelette to form a round disc.
Fry for 30 secs.
*While frying, baste the omelette with oil. This is to ensure the top part is slightly cook to prevent the fillings from falling apart when flip.*
Flip the omelette and fry for another 10 secs.
The omelette should be light golden brown in color.
Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with parchment paper.
Repeat the steps for the remaining eggs.
Serve immediately gravy.