Simple Egg Foo Young

Ingredients:

(A)  For the Egg Foo Young

3 eggs

Dash of chicken stock granules

1 cup Napa cabbage (thinly sliced)

Some red carrot (peeled and shredded)

2 pieces chicken ham (sliced)

1 tsp. cornflour +1 tbsp. water

Cooking oil (for frying)

(B)  For the gravy

1/3 cup chicken stock

1 1/2 tsp light soy sauce

1 1/2 tsp. oyster sauce

Dash of sesame oil

1 tsp. cornflour + 1 tbsp. water

Methods:

1. In a large bowl, whisk in eggs, chicken stock granules and cornflour mixture.
2. Add in chicken ham, Napa cabbage and red carrot; mix them all together.
3. In a heated wok, add 1 tablespoon of cooking oil, add a ladle of egg mixture to the wok.  Cook until golden brown on both sides.
4. Repeat with the rest of the egg mixture.
5. To make the gravy; in a small saucepan over medium heat, add the chicken stock, light soy sauce, oyster sauce and sesame oil.  Stir to mix and when it starts to boil,  add in the cornflour mixture, then stir until thickened.  Pour into a small bowl and set aside.
6. Serve the egg foo young on a plate, and drizzle the gravy on top. Enjoy!

This recipe is adapted from 'CiCiLi' with adjustments to suit my cooking preference.