Savory Chinese Egg Fuyunghai with Tomato-Infused Sauce

Simple Fuyunghai Recipe

Ingredients:

• 4 large eggs
• 1 cup thinly sliced cabbage
• 2-3 stalks green onions, finely chopped
• 1/2 cup all-purpose flour
• Salt, to taste

For the Sauce:

• 1/4 teaspoon cornstarch
• 1 tablespoon tomato ketchup
• 3 cloves garlic, minced
• 1 medium onion, finely chopped
• 1/2 cup peas (fresh or frozen)
• 1 tablespoon sugar
• Salt, to taste
• A pinch of seasoning (optional)
• 1/2 cup water

Instructions:

1. Prepare the Egg Mixture:
   In a bowl, crack the eggs and beat them well. Add a pinch of salt and the all-purpose flour, mixing until combined. Stir in the thinly sliced cabbage and finely chopped green onions.

2. Cook the Fuyunghai:
   Heat a non-stick skillet over medium heat. Pour the egg mixture into the skillet, spreading it evenly. Cook until the bottom is golden brown and the top is set. Carefully flip and cook the other side until golden brown. Transfer to a plate and set aside.

3. Prepare the Sauce:
   In the same skillet, add a little oil if needed and sauté the minced garlic and chopped onion until fragrant and golden brown.

4. Make the Sauce:
   Add the tomato ketchup and water to the skillet, stirring to combine. Bring to a simmer and let it cook until it starts to bubble. Stir in the sugar, salt, and seasoning, adjusting to taste. Add the peas and mix well.

5. Thicken the Sauce:
   Mix the cornstarch with a small amount of water to make a slurry. Gradually add this to the sauce, stirring continuously until the sauce thickens to your desired consistency.

6. Combine and Serve:
   Place the cooked Fuyunghai back into the skillet, spooning the sauce over the top. Allow everything to heat through for a couple of minutes.

7. Serve:
   Transfer the Fuyunghai with sauce to a serving plate and enjoy immediately.

This simple yet flavorful Fuyunghai makes a delightful meal with a rich, savory sauce that complements the tender omelet perfectly. Ideal for a quick dinner or a satisfying lunch!