Egg Foo Young (Chinese omelette) HD

***YOU WILL NEED*** （1-2 servings) 3 eggs Potato starch water = 2 teaspoons of potato starch + 1 tablespoon of water Other ingredients (you can change to your preference): 1/2 cup bean sprouts 1/2 cup Chinese chives (cut into 2 inches length) 1/3 cup small to medium size deveined shrimps 1/3 cup Chinese BBQ Pork (char siu) (cut into strips) For the sauce: 1/2 cup of water 1 tablespoon of oyster sauce 1 teaspoon of soy sauce 1 teaspoon of sesame oil 1/2 teaspoon of sugar 1/2 teaspoon of chicken powder Cornstarch water = 1 teaspoon of cornstarch + 1 tablespoon of water ***HOW TO MAKE*** [For The Omelette] - Slightly marinate the shrimps with 1/4 teaspoon of salt for 5 minutes - Slightly blanch the bean sprouts and shrimps in boiling water for 30 seconds to get rid of the rough taste and cook a bit - Beat the eggs, combine with the potato starch water and other ingredients. The potato starch water gives the crispy texture to the dish it also make the pancake easier to flip over when you cook it - Heat up the wok, then heat up a teaspoon of cooking oil, make sure the cooking surface is coated with oil - Turn to low heat, add the mixture. Cook for 2 minutes - After 2 minutes, peek to see if it has turned golden brown colour - Then flip over. Cook for another 2 minutes - After 2 minutes, peek to see if it has turned golden brown colour - Then transfer to the serving plate [For The Sauce] - Combine the sauce and heat up in medium to low heat - Add in the cornstarch water slowly into the sauce. Spilt into several batches - Once the sauce has thicken to the idea thickness, transfer the sauce to a small container to serve - Spread 2-3 tablespoons of sauce on the Egg Foo Young - This is ready to serve! You can have it plain or with a bowl of rice **My Recommendations on Ingredients & Cooking Gear*** Wok -The wok I am using is carbon steel flat bottom 14 inches wok. The most similar I find in amazon is this https://amzn.to/2EfbjzO Carbon steel material conducts heat very well and is lighter. The most important thing is to season the wok otherwise it rusts. Oyster Sauce - Lee Kum Kee Premium Oyster Sauce https://amzn.to/2Gn8QFK - Oyster sauce was created by Lee Kum Kee in 1888! Undoubtedly they have the best technique to make oyster sauce. This premium oyster sauce uses high quality ingredients so taste better. SOY SAUCE Pearl River Bridge Premium Deluxe Light Soy Sauce 頭抽 https://amzn.to/2UmEPcj - The best of the best