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Wednesday, September 30, 2015


Another dish without meat which I prepared with fresh mushrooms.  There are various types of fresh mushrooms in abundance in Xiamen.
I cooked this tomato egg foo yong [omelette] when my neighbor gave me a bunch of Basil leaves from his garden. This is a healthy omelette with tomatoes, fresh mushrooms [I used White Crab mushrooms], basil leaves and eggs.
The omelette is very aromatic with the basil leaves, the soft tomatoes are sourish and the mushrooms are crunchy and sweet. Lovely omelette which is soft, moist and tasty to go with rice.  I believe this is a healthy dish packed with ample nutrients.
[serves 3]
3 eggs – lightly beaten
1 large tomato – skinned and diced
1 packet fresh mushrooms – discard the base and cut 1 cm pieces
A bunch of basil leaves – stems removed
½ tsp salt
Dash of pepper
1 tbsp wine
1 tsp cornstarch
  1. Mix seasoning ingredients in a bowl and add in the eggs. Lightly beat and set aside.
  2. Heat up a non-stick wok without oil, stir fry mushrooms until water oozes out and almost dry.
  3. Add in 1 teaspoon oil and tomato. Stir fry to mix well and dish up into egg mixture.
  4. Heat wok with 1-2 tbsp oil, pour in egg mixture. Shake the wok a little to spread out the mixture.
  5. Fry over low heat until the edges are firm. Spread basil leaves over egg omelette and fry until the omelette is brown at the edges. Flip over to fry the other side until cooked.
  6. Dish up onto serving platter.

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