Egg Foo Yung

 Nice quick meal

                ·         3 eggs, large size

·         100 g barbeque meat

·         2 tablespoons onion, chopped

·         2 stalk scallion, cut into 1m lengthwise

·         2 mushrooms, cut into thin slices

·         1 teaspoon light soy sauce

·         1/4 teaspoon corn starch

·         Sufficient oil to pan-fry the eggs

1.      Crack eggs into a large bowl.

2.      Cut meat into thin slices.

3.      Add the barbeque meat, slices of mushrooms, salt, light soy sauce and cornstarch into the whisked eggs. Mix well.

4.      Heat up some vegetable oil in the wok. Add the onion.

5.      While the wok is still hot, pour the egg mixture into the center. The edge of the egg will immediately bubble and puff up.

6.      Once the edge is puffed up, reduce the heat to medium or low and like it undisturbed until the bottom is set. You can swirl the egg around in the wok.

7.  Cook bottom side of the egg pancake until golden brown. Turn the egg over and cook the other side. When it is aromatic and golden brown, remove.