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Vegetables, Eggs Thai 4 Servings

INGREDIENTS

3 T Vegetable oil
125 g Turkey mince, 4oz
1 Clove garlic, finely chopped
2 1/2 Cm, 1 inch piece fresh
root ginger
1 Size carrot, peeled and
grated
1 Size leek, trimmed and
shredded
1 Tomato, skinned and chopped
1 t Soft brown sugar
3 t Soy sauce
3 t Rice/cider vinegar
3 Size eggs, beaten
1 T Water
Salt and freshly ground
black pepper
1 T Parsley, chopped

INSTRUCTIONS

Heat 1 tablespoon of oil in a wok or large frying pan and stir-fry the
turkey mince with the garlic and ginger for approximately 5 minutes.
Add the carrot and leek and cook for a further 2 minutes, then add the
tomato, brown sugar, soy sauce and rice/cider vinegar. Stir-fry for 3
minutes, then transfer to a dish to keep warm.  Using an omelette or
frying pan, heat 1 tablespoon of oil and swirl it  around the pan. Add
the beaten eggs plus 1 tablespoon of water and  seasoning. Tilt the pan
until the mixture is spread evenly.  Cook until the omelette starts to
set, then add the filling to one  half and tip the other half over to
form a lid.  Invert on to a place and sprinkle with parsley before
serving.  Converted by MC_Buster.  NOTES : An unusual omelette with an
Oriental flavour.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 309
Calories From Fat: 204
Total Fat: 23.2g
Cholesterol: 38.3mg
Sodium: 1039.9mg
Potassium: 289.3mg
Carbohydrates: 8.3g
Fiber: 1.3g
Sugar: 4.3g
Protein: 18g


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