Chinese egg stir-fry

Recipe from: 4/1/2002 12:00:00 AM

Ingredients 16
Servings 4
Time 20 minutes

Ingredients

  • 30
    ml
    sunflower oil
  • 6
    large eggs, beaten
  • 10
    ml
    ginger, freshly grated
  • 2
    sticks celery, thinly sliced
  • 125
    g
    button mushrooms, thinly sliced
  • 6
    spring onions, thinly sliced
  • 125
    ml
    bean sprouts
  • 1
    yellow pepper, cut into thin strips
  • 250
    ml
    cooked chicken or turkey, finely shredded (optional)
  • Sauce
  • 250
    ml
    chicken stock
  • 30
    ml
    light soy sauce
  • 15
    ml
    dry sherry
  • 20
    ml
    cornflour
  • 5
    ml
    sesame oil
  • 2
    ml
    sugar
 

Method

15 minutes
 

Heat a little of the sunflower oil in a wok or large frying pan.
Cover the base with a thin layer of egg and fry for one to two minutes.
Turn over and cook until lightly browned.
Remove from the pan and repeat with the remaining egg.
Cut the cooked egg into thin strips and keep warm.
Heat the remaining oil and add the ginger and the vegetables.
Stir-fry over a high heat until tender.
Add the chicken and stir-fry until heated through.
Remove from the heat and mix in the egg strips.
To make the sauce, mix all the sauce ingredients together and heat in a saucepan.
Stir over a medium heat until thickened.
Serve on a bed of rice and drizzle with sauce.

 

Read more on: eggs  |  shallow-fry
 

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