Egg Fu Young with Roasted Red Pepper and Sweet Chile Sauce

Photo: Egg Fu Young with Roasted Red Pepper and Sweet Chile Sauce

TOTAL TIME: 45 min
Prep: 30 min
Inactive Prep: --
Cook: 15 min
 
YIELD: 2 servings
LEVEL: Intermediate

ingredients

  • Red Pepper and Sweet Chile Sauce
  • 1 red bell pepper, seeded and sliced into strips
  • Olive oil, as needed
  • Sea salt and freshly ground black pepper
  • 5 tablespoons sweet chile sauce
  • 1 teaspoon lime juice
    • Egg Fu Young
    • 3 tablespoons groundnut oil ( peanut), divided
    • 1 small handful fresh shiitake or chestnut mushrooms, sliced
    • 1 red bell pepper, seeded and diced
    • 3 ounces smoked bacon, diced
    • 5 eggs, lightly beaten
    • Dash light soy sauce
    • Pinch freshly ground black pepper
    • Mixed salad leaves, as needed
    • Hot sauce, optional (recommended: Tabasco)
    recipe tools

      • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    To make the sauce: Preheat the oven to 400 degrees F. Place the sliced peppers in a sheet pan and drizzle over some olive oil, and season with salt, and pepper, to taste. Roast the peppers for 10 minutes, and then remove them from the oven. Cook's Note: For this sauce, you can cheat and buy ready roasted sweet peppers!

    Combine the roasted peppers with the sweet chile sauce, and lime juice in a bowl, and blend well. Chill the peppers until ready to serve.

    Cook's Note: This recipe can easily be turned into a traditional, Sien Dan Juen dish by simply adding a small handful of raw bean sprouts, sliced spring onion, and roasted cooked stripped chicken. Wrap these in the egg fu young, drizzle with the roasted red pepper and sweet chile sauce, and there you have your authentic Taiwanese version.

    To make the egg fu young: Heat a wok over a high heat, and add 1 tablespoon groundnut oil. Add the mushrooms, red bell pepper, bacon, and stir-fry for 1 minute, or until fragrant.

    Add the stir-fry mixture to the beaten eggs, discarding any liquid from the wok.

    Wipe down the wok, set it over a high heat, and add 2 tablespoons groundnut oil, swirling to coat the wok. Pour in half of the egg mixture, and cook for 1 minute, or until the eggs are slightly golden brown on the underside. Then, flip the eggs over, and cook for another minute on the second side. Transfer the omelette to a warmed plate, and cover with foil while you make the second batch in the same way.

    Serve the dish with mixed salad leaves tossed with a dash of the red pepper and chile sauce. If you have not prepared the sauce, substitute a few drops of hot sauce.

    Notes

    This American-Chinese dish is very popular in American takeaways and Chinese fast food outlets. It is basically a folded omelette with plenty of Chinese ingredients such as bean sprouts, water chestnuts, dried shrimps, mushrooms, roast pork and shredded chicken, served with a soy sauce 'gravy'. I like mine filled with plenty of shiitake mushrooms, diced bacon, red pepper and spring onions, served with salad, some red pepper and sweet chile sauce, and washed down with orange juice - the perfect summer brunch.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    or Sign Up to Review

    5

    Newest Ratings and Reviews

    Read all 1 reviews

    • on January 18, 2012

      Flag

      my husband and i very love this so much but we try my best, u more good cook than am, we still learn more abt this we love watch u on tv cooking my hushnad crazy over ur food

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    Road Trip with G. Garvin
    Road Trip with G. Garvin Host: G. Garvin

    Get Cooking Channel on your TV.

    Learn How