Egg Foo young

Egg Foo young

Chinese healthy recipe

Serves 04

Ingredients:

Olive oil

8 spring onions, finely chopped

2 garlic cloves, crushed

01 teaspoon peeled and grated fresh ginger

200g cabbage, shredded

200g canned water chestnuts finely chopped

200g mushrooms, finely chopped

01 red pepper deseeded and finely chopped

50g bean sprouts

10 eggs

01 teaspoon dark soy sauce

04 tablespoon chives, chopped

01 red chili, finely chopped

Salt and pepper

Sauce

Ingredients:

400ml vegetable stock

04 tablespoon tomato puree

03 tablespoon dark soy sauce

01 tablespoon hoisin sauce

01 tablespoon cornflour

02 tablespoon cold water

Method:

Add oil frying pan and heat over a high heat, add the spring onions, garlic, ginger, cabbage, water chestnuts, mushrooms, red pepper, bean sprouts and stir-fry for about 8 or 10 minutes until the vegetable are lightly browned and softened and transfer to a bowl and leave t cool.

Beat the eggs with the dark soy sauce, chives, red chili in a bowl, season with salt and pepper and pour into the cooled vegetable mixture. Stir to mix well.

Add oil nonstick frying pan (big nonstick frying pan 8 ½ inch) heat over a medium-high heat. Add a quarter of egg mixture, swirl to coat the base of the pan and cook for 5 or 6 minutes until the underside set, carefully flip over and cook for 3-4 minutes until cooked. Remove and keep warm. Repeat with the remaining egg mixture.

Method of Sauce:

For sauce, place the stock, tomato puree, soy sauce and hoisin sauce in a small saucepan and bring to boil. Add the cornflour paste (add 02 tablespoon cold water and cornflour make a paste) and cook over a high heat, stirring constantly, for 3 or 04 minutes until thickened.