12 Jun

Regular readers will know I have a thing about Chinese food.

But when you are trying to lose weight or save cash regular deliveries are not a good idea, so I do try to make some of my ‘favourites’ at home. I even have a book called ‘Chinese Food Made Easy’ which includes plenty of the takeaway menu staples.

One of my favourite dishes is an Egg Foo Yung, or a ‘woky omelette’ as my husband likes to call them.

Basically it’s eggs with mushrooms, spring onions, soy sauce and sesame oil scrambled. Yes it really is that easy.
So why did mine break up into a million dry pieces this weekend?Because I didn’t use a wok dear friends, I used a big frying pan. Yes, rather than stretching up to get my wok out of the

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top cupboard I resorted to the easiest option and bent down and got out a frying pan.

Lessons to be learnt:

  • There is a reason certain cooking methods favour certain implements
  • Cooking requires a reasonable degree of effort
  • I need to stretch myself a bit more

2 Responses to “Egg-Foo-Wrong”

  1. Claire 13/06/2012 at 10:37 am #

    this does look nice though!

    • Alice Can't Cook 19/06/2012 at 10:10 am #

      It was ok actually – a bit like a rubbery omelette served in bits! x

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