Egg Foo Yung

• peanut oil2 tbsp tbsp
• protein of choice, e.g., raw king prawns150g g

  (no batter or shells) or cooked chicken, cooked char siu pork or pre‑fried tofu, cubed

• small white onion1

  sliced into strips

• sliced mushrooms40g g
• peas↗40g g
• white pepper↗¼ tsp tsp
• eggs↗4

  beaten

Step-by-step instructions

1. 1

   Heat a wok over medium‑high heat. When hot, pour in the oil, then add your chosen protein and spread it across the bottom of the wok. When it begins to brown, add the sliced onion and cook for another 1‑2 minutes, stirring regularly to soften slightly. Add the mushrooms and stir.

2. 2

   When the mushrooms start to soften, add the peas together with the white pepper and ½ tsp salt. Stir‑fry for 1 minute, then add the beaten eggs. Try not to stir the eggs – instead lift the wok and swirl the eggs around the other ingredients. When they begin to set, gently fold them into the dish. Remove from heat as soon as the eggs are almost fully cooked.