🇨🇳 Chinese

Water Spinach Egg Foo Young

Name: Water Spinach Egg Foo Young
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 small, grated Garlic; 1, beaten Eggs; 1 tsp Sichuan Peppercorns; 100 g Bean Sprouts; 80 g Breadcrumbs; 3 tbsp, for frying Peanut Oil; 400 g Water Spinach

🇨🇳 Chinese

Crisp-edged patties of water spinach with a soft heart — pan-fried and made for dipping. About 22 minutes from fridge to table.

Prep 15 min Cook 7 min Serves 4 Medium

Ingredients

Garlic1 small, grated
Eggs1, beaten
Sichuan Peppercorns1 tsp
Bean Sprouts100 g
Breadcrumbs80 g
Peanut Oil3 tbsp, for frying
Water Spinach400 g

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Chop or mash the water spinach finely, then mix with the breadcrumbs, egg, grated garlic and sichuan peppercorns.
2
Season generously, then shape into 8 small patties with wet hands.
3
Chill for 15 minutes so they hold their shape in the pan.
4
Shallow-fry in the Peanut Oil over medium heat for 3-4 minutes a side until crusty and cooked through.
5
Drain briefly and serve with yogurt, fresh cilantro and wedges of rice vinegar.

Chef's tip

A final squeeze of rice vinegar just before serving lifts every other flavour.

Cook it with your pantry → Share this page: /dish/2356

Video: My Yummy Food: Egg Ovary Stir-Fry Water Spinach · on YouTube