Revive this Chinese-American restaurant classic, a sort of Asian fritttata, for an easy weeknight dinner. This version gets its flavor and color from sweet red bell peppers, meaty shiitake mushrooms and scallions.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Heat 1 Tbs. of the canola oil in a large (12-inch) nonstick skillet over medium-high heat. Add the chicken and cook, stirring, until it loses its raw color, 2 to 3 minutes; transfer to a plate. Add 1 Tbs. of canola oil, the bell pepper and scallion whites and cook, stirring, until the vegetables begin to brown, about 2 minutes. Add the shiitake, sprinkle with 1/2 tsp. salt, and cook until softened, about 2 minutes. Add the vegetables and chicken to the egg mixture and stir gently to combine.
Wipe out the skillet with paper towels. Heat the remaining 2 Tbs. oil over medium-high heat until shimmering hot. Add the egg mixture, reduce the heat to medium, and cook, running a spatula in short, circular motions along the bottom of the pan, until the eggs begin to set, 2 to 3 minutes. Reduce the heat to low and gently press on the eggs with the spatula to flatten them. Cook until the eggs are just firm to the touch, about 2 minutes. Set a large plate over the pan and flip the eggs onto the plate so the bottom faces up. Drizzle with the oyster sauce mixture, sprinkle with the scallion greens, and serve.
Serve with Stir-Fried Bok Choy with Ginger and Garlic.
It is surprising how good this dish is. While making it I was a bit doubtful because it really doesn't look as good as it tastes, but it is phenomenal. So flavorful and much better than at a restaurant. And so easy!
I was surprised how delicious this dish tasted and how easy it was to prepare. The mushrooms and red pepper were the key. Very flavorful. Not especially pretty on the plate but after tasting it--who cares. I served it with quinoa fried "rice" but next time will serve it with an asian flavored salad. It needed something bright like mint or citrus to accompany it. Maybe fresh rolls with shrimp? Will make this again for sure and for company.
Made this last night and it was yum.
We love spicey Asian cooking but the chilies are not agreeing with my husband. This fast, quick dish, along with the suggested bok choy with ginger & garlic, gave us the taste of the Orient without the after burn.
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?