| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
Chinese |
Chinese, Vegetarian |
2 |
Servings |
INGREDIENTS
| 1 |
ts |
Vegetable oil |
| 1/2 |
|
Garlic clove |
| 1/2 |
|
Onion |
| 1/2 |
|
Green pepper |
| 2 1/4 |
oz |
Button mushrooms |
| 1/2 |
c |
Mung bean sprouts |
| 1/4 |
c |
Grated carrot |
| 4 |
lg |
Eggs |
| 1/2 |
tb |
Soy sauce |
| 1/2 |
ts |
Corn flour |
| 1/2 |
tb |
Soy sauce |
| 1/4 |
c |
Vegetable stock |
| 1 |
ts |
Sesame oil |
INSTRUCTIONS
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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