Pork egg fu yung recipe
 Pork egg fu yung is a hearty Chinese-style omelette perfect for a midweek supper. As with a lot of Chinese food, the preparation takes a little time but means the cooking is quick and easy. Add a side dish of stir-fried vegetables or lime and ginger slaw to boost your veggie intake. 2 tbsp vegetable or groundnut oil150g/5½oz pork mince4 spring onions, finely chopped2 garlic cloves, finely chopped3cm/1¼in piece fresh root ginger, finely chopped2 tbsp soy sauce1 tbsp mirin½ tsp toasted sesame oil150g/5½oz raw prawns, roughly chopped100g/3½oz fresh beansprouts, cut in half1 carrot, peeled and shreddedsmall bunch coriander, chopped6 free-range eggs, beatensalt and freshly ground black pepper 2 tbsp vegetable or groundnut oil 150g/5½oz pork mince 4 spring onions, finely chopped 2 garlic cloves, finely chopped 3cm/1¼in piece fresh root ginger, finely chopped 2 tbsp soy sauce 1 tbsp mirin ½ tsp toasted sesame oil 150g/5½oz raw prawns, roughly chopped 100g/3½oz fresh beansprouts, cut in half 1 carrot, peeled and shredded small bunch coriander, chopped 6 free-range eggs, beaten salt and freshly ground black pepper 300ml/½ pint chicken stock2 tbsp soy sauce2 tbsp oyster sauce2 garlic cloves, finely chopped3cm/1¼in piece fresh root ginger, finely chopped½ tsp dried chilli flakes¼ tsp brown sugar1 tsp cornflour 300ml/½ pint chicken stock 2 tbsp soy sauce 2 tbsp oyster sauce 2 garlic cloves, finely chopped 3cm/1¼in piece fresh root ginger, finely chopped ½ tsp dried chilli flakes ¼ tsp brown sugar 1 tsp cornflour Method If you want to make a sauce to serve with the omelette, put the chicken stock in a saucepan with the soy sauce, oyster sauce, garlic, ginger, chilli flakes and sugar. Stir over a low heat to heat through. Mix the cornflour with a little water to make a smooth paste, then pour this into the sauce and stir until the sauce has very slightly thickened. Taste and adjust the seasoning if necessary. Keep warm.To make the omelette, heat half the oil in a frying pan over a high heat. When hot, add the pork mince, spring onions, garlic and ginger and fry quickly until the pork is browned all over and just cooked through. Pour in the soy sauce, mirin and 2 tablespoons of water. Simmer for a couple of minutes, then drizzle over the sesame oil. Remove from the heat and leave to cool a little.Put the prawns, beansprouts, carrot and coriander in a bowl. Add the eggs and season with salt and pepper. Stir in the pork mixture. Set aside.To cook the omelette, heat the grill to a medium setting. Heat the remaining oil in a large frying pan, then pour in all the mixture and cook until the underside is well browned. Transfer to the grill to finish cooking. Cut the omelette into quarters and serve with the sauce, if using. If you want to make a sauce to serve with the omelette, put the chicken stock in a saucepan with the soy sauce, oyster sauce, garlic, ginger, chilli flakes and sugar. Stir over a low heat to heat through. Mix the cornflour with a little water to make a smooth paste, then pour this into the sauce and stir until the sauce has very slightly thickened. Taste and adjust the seasoning if necessary. Keep warm. If you want to make a sauce to serve with the omelette, put the chicken stock in a saucepan with the soy sauce, oyster sauce, garlic, ginger, chilli flakes and sugar. Stir over a low heat to heat through. Mix the cornflour with a little water to make a smooth paste, then pour this into the sauce and stir until the sauce has very slightly thickened. Taste and adjust the seasoning if necessary. Keep warm. To make the omelette, heat half the oil in a frying pan over a high heat. When hot, add the pork mince, spring onions, garlic and ginger and fry quickly until the pork is browned all over and just cooked through. Pour in the soy sauce, mirin and 2 tablespoons of water. Simmer for a couple of minutes, then drizzle over the sesame oil. Remove from the heat and leave to cool a little. To make the omelette, heat half the oil in a frying pan over a high heat. When hot, add the pork mince, spring onions, garlic and ginger and fry quickly until the pork is browned all over and just cooked through. Pour in the soy sauce, mirin and 2 tablespoons of water. Simmer for a couple of minutes, then drizzle over the sesame oil. Remove from the heat and leave to cool a little. Put the prawns, beansprouts, carrot and coriander in a bowl. Add the eggs and season with salt and pepper. Stir in the pork mixture. Set aside. Put the prawns, beansprouts, carrot and coriander in a bowl. Add the eggs and season with salt and pepper. Stir in the pork mixture. Set aside. To cook the omelette, heat the grill to a medium setting. Heat the remaining oil in a large frying pan, then pour in all the mixture and cook until the underside is well browned. Transfer to the grill to finish cooking. To cook the omelette, heat the grill to a medium setting. Heat the remaining oil in a large frying pan, then pour in all the mixture and cook until the underside is well browned. Transfer to the grill to finish cooking. Cut the omelette into quarters and serve with the sauce, if using. Cut the omelette into quarters and serve with the sauce, if using.