Stir-fried eggs and vegetables

2 Servings

Ingredients

Quantity Ingredient
1 teaspoon Vegetable oil
½ Garlic clove
½ Onion
½ Green pepper
2¼ ounce Button mushrooms
½ cup Mung bean sprouts
¼ cup Grated carrot
4 larges Eggs
½ tablespoon Soy sauce
½ teaspoon Corn flour
½ tablespoon Soy sauce
¼ cup Vegetable stock
1 teaspoon Sesame oil

Directions

SAUCE

1. Heat the oil in a large shallow pan.

Add the onion, garlic and pepper.

Cook over a gentle heat until the onion and pepper are soft.

Add the mushrooms, mung beans and carrot.

Stir over a medium heat for 2 minutes.

2. Beat the eggs and soy sauce until completely combined.

Pour the egg mixture into the pan.

Cook, folding the mixture continuously the eggs are just set.

3. To prepare the sauce blend the corn flour, soy sauce, vegetable stock and sesame oil in a small pan.

Cook over a medium heat, stirring constantly, until the sauce boils and thickens.

4. Serve a portion of egg mixture, accompanied by sauce and steamed rice.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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