This tea-smoked salmon is the kind of dish that’s just begging for an occasion to show off. Cooked in this way, the salmon takes on a caramelised burnt sugar flavour that’s then enhanced by the sweet honey glaze. I’ve served this with simple sides like roast potatoes and a green salad. Alternatively, I’ve loaded the table with tortillas, fresh salsa, shredded lettuce and hot sauces and called it a ‘taco party’. Or you could serve it as part of an Asian-style banquet menu.

This is just one of the unexpected yet delightful recipes to be found in my latest cookbook, The Essential Wok Companion, available now to pre-order.

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Our family wouldn’t go a week without having ‘taco night’, as my little ones just love to get their hands dirty with the freedom to build their own dinner (and make a riotous mess while they’re at it). My kids are little, but I’ve discovered a way to make our family taco night a teensy bit more refined by secretly adding spiced chorizo, chickpeas (bonus veg!) and, of course, the smoky char of a searingly hot wok. 

This is just one of the unexpected yet delightful recipes to be found in my latest cookbook, The Essential Wok Companion, available now to pre-order.

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The protein for salad bowls benefit immensely from the ‘kiss of the wok’. As soon as that spiced chicken touches down into the searingly hot embrace of your wok, you’ll know what I mean. The high heat and smoky caramelisation from the wok give you the illusion that you fired up a grill and spent time tending to it when all you actually did was stir-fry. 

This is just one of the unexpected yet delightful recipes to be found in my latest cookbook, The Essential Wok Companion, available now to pre-order.

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This is a street food specialty from Bangkok’s Chinatown. It’s served on a sizzling hot plate so you’re getting all the bubbling drama at the table while you crack into that oozy egg.

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Pork & Prawn Egg Foo Young

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Pork & Prawn Egg Foo Young

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For the sauce, combine the chicken stock, oyster sauce, soy sauce and Shaoxing wine in a small saucepan over high heat. Simmer for 2 minutes. Stir through the cornflour mixture, then simmer for another minute until the sauce has slightly thickened. Turn the heat off and stir through the sesame oil. Remove pan from heat and set aside for later.

Heat a non-stick frying pan or wok over high heat. Add 1 tablespoon of vegetable oil, followed by the pork and prawns. Stir-fry for 2 minutes or until just cooked. Transfer to a plate and allow to cool completely.

Meanwhile, in a large bowl, whisk the eggs with the cornflour and 1 teaspoon of the vegetable oil. Add the cooled pork and prawns and spring onion.

Place a wok or frying pan over medium-high heat. Pour in the remaining 3 tablespoons of oil. Wait a few seconds for the oil to heat up, then pour in the egg mixture. The egg should start to set and puff at the edges immediately. Once the egg is almost set in the middle. Then flip the omelette over (you may have to do this in pieces). Cook until just set.

Scoop out chunks of the omelette onto a serving plate. Reheat the sauce (add a little water if it is too thick) and pour over the omelette. Serve immediately.

What is egg foo young?

Egg foo young is a Chinese omelette that often includes protein such as pork, chicken or prawns, and vegetables. It is often served smothered in a thickened savoury gravy sauce. This popular Chinese dish is a popular takeaway classic around the world.

What goes in egg foo young?

Pretty much anything you like – it’s a great fuss-free way to use up leftovers in your fridge! If you are using meat in your egg foo young Cantonese omelette, it’s a good idea to cut it into small bite-sized pieces (or use ground meat) so that it cooks quickly without overcooking the egg. Also, spring onion (scallions) is a great option, as well as vegetables such as capsicum (bell pepper) and mushrooms. However, as these have a high water content, it’s helpful to pre-cook these a little first to release some of the liquid.

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15-minute meals • Chinese cuisine • Dinner • Eggs • How-to • Pork • Prawns • Seafood

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Kelly

2024-03-25

Comfort Dish

The pork and prawn combo is my favorite egg Foo Young. Quick and easy to make as well.

SuzyQAussie

2024-03-08

Egg Delights with pork & prawns

FANTASTIC, quick,Yummy meal for the tired worn out people that couldn’t be bothered cooking.

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Steamed Egg Custard & Spicy Pork

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For the steamed egg, whisk the soy milk, eggs and soy sauce in a large bowl until combined. Pour the egg mixture into a shallow serving bowl (leave yourself about 2 centimetres leeway for the egg to expand as it cooks). Place the bowl in a bamboo steamer over a wok or pan of boiling water and steam for 10 minutes or until the egg is just set. Turn the heat off but keep warm by leaving the egg in the steamer while you make your pork.

Heat the vegetable oil in a wok or frying pan over medium-high heat. Add the garlic, chilli and ginger. Stir-fry for half a minute until it’s smelling lovely. Next, add the pork and stir-fry for a couple of minutes until the pork is just cooked.

Add the doubanjiang chilli bean paste and the Sichuan peppercorns, then stir-fry for another half a minute to release all those wonderful flavours and aromas. Stir through the soy sauce, oyster sauce, Shaoxing wine, sugar and chicken stock. Simmer for 4-5 minutes or until the sauce has thickened slightly. Turn the heat off and toss through spring onion.

Top the steamed egg custard with the spicy pork and drizzle with chilli oil, if using. Serve warm.

What is doubanjiang?

Doubanjiang is a Chinese fermented broad bean and chilli paste. It can be found at an Asian grocer or ordered online.

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30-minute meals • Breakfast • Brunch • Chinese cuisine • Dinner • Eggs • How-to • Pork • Serves 2 • Thai cuisine

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Best authentic Asian recipes!!!

Best, fast and tasty recipes, see Marion!

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Cheesy Chilli Crisp Eggs

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Cheesy Chilli Crisp Eggs

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Place a wok or frying pan over medium-high heat. Add the chilli crisp and, once it’s sizzling, add the spinach. Stir-fry for a minute or until it’s just wilted. Crack in the eggs. Turn the heat down to low and cook until the whites have just set and the yolks are runny (or until cooked to your liking).

Sprinkle the eggs with grated cheese and the sesame seeds. Allow the cheese to melt for a minute or so, then slide out the whole egg structure on to plate. Sprinkle over the spring onion.

Serve with toast or rice… whatever takes your fancy.

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Sichuan Pork & Broccoli Noodles

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Sichuan Pork & Broccoli Noodles

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Preheat oven to 200°C (390°F). Line a baking tray with some baking paper.

Add broccolini to a bowl, along with the sesame oil and salt. Give everything a good mix until the broccolini is evenly coated, then transfer to tray and spread out into an even layer. Pop the tray in the preheated oven and roast for 15 minutes or until charred at the edges.

Meanwhile, cook the udon noodles in boiling water according to the packet instructions. Drain and rinse under cold running water to cool them down and stop them cooking further.

While your noodles are cooking, make your sauce. In a large bowl, place the oyster sauce, soy sauce, peanut butter, chilli oil and chilli powder. Whisk until combined.

Heat the vegetable oil in a wok or frying pan over high heat. Add the onion and garlic and stir-fry for about a minute until just softened. Add the pork and stir-fry for 3-4 minutes or until the pork is just cooked. Add the roasted broccolini, cooked noodles and your sauce mix. Stir-fry for another 1-2 minutes until well combined and the noodles are evenly coated with the sauce. Remove from heat and divide among serving bowls. Drizzle with extra chilli oil if desired.

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30-minute meals • Chinese cuisine • Dinner • Easy weeknight dinners • How-to • Lunch • Make ahead meals • Noodles • Pork • Serves 2 • Stir-fries

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Sarah M

2023-07-18

Delicious

Simple, easy and so good definitely going into the high winter rotation.

Daniella

2023-07-03

Fantastic

This was soooo good. Just like all of Marion’s recipes. Super easy and tasty. I liked roasting the broccolini. This recipe is enough for four people.

Nikki

2023-05-11

Easy and Delicious

Marion, this was so easy and so delicious that I could hardly believe it. I prepped and roasted the broccoli early afternoon and made the sauce. At dinnertime it took me no time at all to get this on the table! I love watching your videos because they help me figure out time management as well. Yep, this was “pantsdown” great! haha

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