Feed the ghosts: Cel­e­brate the Hun­gry Ghost fes­ti­val

The liv­ing will love these de­li­cious recipes, too! n the 15th night of the 7th Chi­nese month, the gates of Heaven and Hell open and the dead swarm out to visit the liv­ing. And boy, are they hun­gry! The Hun­gry Ghost Fes­ti­val is a tra­di­tional Bud­dhist and T

Chat It's Fate - - Contents -


Ching-he Huang says: ‘A hum­ble Chi­nese omelette made us­ing leftovers, and served with soy gravy and rice, Egg Foo Yung is thought to have been in­vented by Chi­nese im­mi­grants who came to Amer­ica dur­ing the 19th cen­tury Gold Rush. I like to add gar­lic and fresh shi­itake mush­rooms to cre­ate a rich umami gravy, then car­rot, beansprouts and spring onions, and serve it with a hit of crunchy sliced cos let­tuce leaves.’


• 1 tbsp rape­seed oil • 1 gar­lic clove, finely chopped • 1 small hand­ful of fresh shi­itake mush­rooms, cut into 1cm slices, stalks dis­carded • 1 tbsp Shaohs­ing rice wine or dry sherry • 2 large cos leaves, cut into 2.5cm slices

For the sauce

• 120ml cold veg­etable stock • ¼ tsp dark soy sauce • 1 tbsp low-sodium light soy sauce • 1 tbsp corn­flour • 1 tsp toasted sesame oil

For the omelette

• 1 tbsp rape­seed oil • 1 gar­lic clove, finely chopped • small hand­ful of beansprouts • 1 medium car­rot, grated • 5 eggs, lightly beaten, sea­soned with a pinch each of sea salt flakes and ground

white pep­per and a dash of toasted sesame oil • 1 spring onion, finely sliced on the di­ag­o­nal into horse ear shapes


1. Whisk to­gether all the in­gre­di­ents for the sauce in a bowl, then set aside. Heat a wok over a high heat un­til smok­ing and add 1 tsp rape­seed oil. Add the gar­lic and stir-fry for a few sec­onds, then add the shi­itake mush­rooms. Toss for a few sec­onds, then add the Shaohs­ing rice wine or dry sherry. 2. Pour in the sauce and bring to a sim­mer, stir­ring, un­til the sauce has thick­ened and is glossy. Trans­fer the mush­room gravy to a glass heat­proof jug, cover with foil and keep warm. 3. Give the wok a quick rinse with wa­ter then place over a high heat to make the omelette. Add 1 tbsp rape­seed oil, then add the gar­lic and stir-fry for a few sec­onds. Add the beansprouts and car­rot and toss for 1 minute, then pour in the sea­soned beaten eggs and leave to set­tle for a few sec­onds. Slowly un­furl the sides of the omelette, loos­en­ing them with a flat spat­ula, and cook for a fur­ther 20 sec­onds. Sprin­kle with the spring onion, then flip it over and cook for a few more sec­onds. 4. Trans­fer the omelette to a serv­ing plate, pour the mush­room gravy over the top and gar­nish with the cos let­tuce leaves in the cen­tre for a crunchy fresh­ness.


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