Name: Chinese egg stir-fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 30.00 ml sunflower oil; 6.00 eggs large, beaten; 10.00 ml fresh ginger grated; 2.00 celery stalks thinly sliced; 125.00 g button mushrooms thinly sliced; 6.00 spring onions sliced; 125.00 ml mixed bean sprouts; 1.00 yellow pepper strips; 250.00 ml chicken or turkey, finely shredded; 250.00 ml stock chicken; 30.00 ml soy sauce light; 15.00 ml sherry dry; 20.00 ml cornflour; 5.00 ml sesame oil; 2.00 ml sugar

Recipe Disclaimer

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Ingredients (15)

30.00 ml	sunflower oil
6.00	eggs — large, beaten
10.00 ml	fresh ginger — grated
2.00	celery stalks — thinly sliced
125.00 g	button mushrooms — thinly sliced
6.00	spring onions — sliced
125.00 ml	mixed bean sprouts
1.00	yellow pepper — strips
250.00 ml	chicken — or turkey, finely shredded

Sauce

250.00 ml	stock — chicken
30.00 ml	soy sauce — light
15.00 ml	sherry — dry
20.00 ml	cornflour
5.00 ml	sesame oil
2.00 ml	sugar

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Method:

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.