Ingredients:
2 large eggs
3 tbs vegetable oil
1/3 cup shredded cabbage or beansprouts washed
and drained.
2 tbs frozen peas
4 mushrooms, sliced
Seasonings:
1 tsp, salt, soy sauce, sugar, black or
white pepper to taste
1 spring onion, sliced thinly
Directions:
Crack eggs into a bowl and whisk well. Add
the seasonings.
Blanch the cabbage and peas for 1 minute, then
drain.
Heat 1 tbs oil in a wok set to high heat.
Add mushrooms and fry the mushroom for 2 minutes.
Add cabbage and peas (fry for 1 minute).
Add 2 tbs oil into the egg mixture and
whisk well.
Pour egg mixture into the wok. Using a
spatula, swirl the egg mixture around to scramble it a little while it's still
wet. As it starts to cook and take it's shape, then leave it. Cook for 2
minutes, flip it, and cook for another 1 minute. Then serve and garnish with
spring onion.
Tip:
This recipe is to serve one. You can double
or triple the ingredients to make for a larger group.
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