Updated: Mar 5
To be honest, I do not know that American Chinese cuisine is an entirely cuisine on its own. Not until a friend of mine introduced the cuisine to me and opened my eyes many years ago. This is the very 1st dish that I learned from him.
I decided to make this 100% vegetarian without any meat whatsoever; his version uses pork and shrimp. The oil temperature is very crucial for this recipe. If the oil isn't hot enuff, you will end up with a huge mess as soon as you ladle in the egg mixture. The best way is to shallow deep fry with 2 inches of oil. And use a wooden chopstick to check the temperature of the oil, if bubbles start to form around the chopstick, the oil is ready.
1 more pointer to add. The omelette will burn super fast, so keep a close eye on it. If you get everything right, you will have a very light, fluffy omelette that goes really well with the gravy. Happy Lunar New Year!
Sesame Oil, 1/4 Cup
Garlic Thinly Sliced, 3 Cloves
Ginger Finely Sliced, 1 Inch
Bleached All Purpose Flour, For Gravy
Chicken Stock Homemade, 355g
Demarara Sugar, 1/2 TBSP
Soy Sauce, 1.5 TBSP
Toasted Sesame Oil, 1/2 TBSP
ShaoXing / Hua Tiao / Sherry Wine, 1 TBSP
Oyster Sauce, 1 TBSP
White Pepper, Pinch
Sea Salt, Pinch
Kecap Manis Homemade, 1/2 TBSP
Frozen Vegetable Mix (Green Peas and Carrots, 100g
Cabbage Thinly Sliced, 60g
Sea Salt, Pinch
White Pepper, Pinch
Mushroom Powder, Pinch
Grapeseed / Sunflower / Canola / Peanut Oil, For Frying
Cast Iron Skillet / Pan
Please visit my "How To Make Chicken Stock" page for the recipe.
Please visit my "How To Make Kecap Manis" page for the recipe.
Prepare the gravy.
In a skillet over medium-low heat, add sesame oil.
Once the oil is heated up, add in garlic and ginger.
Sizzle the garlic and ginger until they start to brown.
*Keep a close eye on them as they can burn very fast.*
Pass the mixture thru' a strainer and into a sauce pot.
Discard the residue.
Weigh the flavored oil. Add in the same weight of flour.
Turn the heat up to medium.
Whisk until well combined.
It should have thicken and becomes a roux.
Gradually and slowly add in the stock while still whisking, 1/2 portion at a time.
Once the stock is fully incorporated, remove from heat.
Add in the rest of the ingredients.
Stir to combine well.
Taste and adjust for seasoning with salt or more pepper.
Pass the gravy thru' a sieve and into a bowl.
Set it aside until ready to use.
Prepare the omelette.
Bring a sauce pot of water to a simmer.
Blanch the vegetables for 30 secs.
Drain and transfer onto a plate lined with kitchen paper.
Use another piece of kitchen paper to soak up extra water.
Transfer the vegetables into a large bowl.
Add in the eggs, salt, pepper and mushroom powder.
Mix to combine well.
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.*
Scoop up the egg mixture with a ladle, to about 3/4 full.
Slowly ladle the egg mixture into the oil.
The egg will start bubbling and puffing away.
Once the bottom is golden brown, about 20 secs, flip and continue frying for another 10 secs.
Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with kitchen paper.
Repeat the steps for the remaining egg mixture.
Serve immediately with the gravy.
*If you have any leftover gravy, freeze it for future usage. It is very good for stir frying.*
Light, crispy, fluffy...