egg foo yong

2 min read

Preparation time 30 minutes Cooking time 45-55 minutes low-calorie cooking spray 8 spring onions, finely chopped 2 garlic cloves,crushed 1 teaspoon peeled and grated fresh root ginger 200 g cabbage, shredded 200g canned water chestnuts, finely chopped 200g shiitake mushrooms, finely chopped 1 red pepper, deseeded and finely chopped 50 g bean sprouts 8 eggs 1 teaspoon dark soy sauce 4 tablespoons chives, chopped 1 red chilli, finely chopped salt and pepper Sauce 400 ml vegetable stock 4 tablespoons tomato puree 3 tablespoons dark soy sauce 2 tablespoons hoisin sauce 1 tablespoon cornflour, mixed to a paste with 2 tablespoons cold water Spray a large nonstick frying pan with cooking spray and heat over a high heat. Add the spring onions, garlic, ginger, cabbage, water chestnuts, mushrooms, red pepper and bean sprouts and stir-fry for about 8-10 minutes until the vegetables are lightly browned and softened. Transfer to a large bowland leave to cool.

Beat the eggs with the soy sauce, chives and chilli in bowl, season with salt and pepper and then pour into the cooled vegetable mixture. Stir to mix well.

Spray 22cm(8/2inch)nonstick frying pan with cooking spray and heat over medium-high- heat.

Add a quarter of the egg mixture, swirl to coat the base of the pan and cook for 5-6 minutes until the underside is set. Carefully flip over and cook for 3-4 minutes until cooked. Remove and keep warm. Re-peat with the remaining egg mixture.

Meanwhile, for the sauce, place the stock, tomato puree, soy sauce and hoisin sauce in a small saucepan and bring to the boil. Add the cornflour paste and cook over a high heat, stirring constantly, for 3-4 minutes until thickened. Transfer each pancake to a warmed serving plate, spoon over the sauce and serve.

For cabbage, mushroom red pepper stir-fry, spray a large nonstick wok with low-calorie cooking spray and heat. Add teaspoons each of grated garlic and fresh root ginger, 4 sliced spring onions 200 g each of shredded cabbage and sliced shitake mushrooms and2 deseeded and sliced red peppers. Stir-fry for 3-4 minutes and then add 200(7 oz) canned water chestnuts, drained and sliced, and 50 g bean sprouts. Stir in 2 tablespoons each of dark soy sauce and sweet chilli sauce and toss until mixed and heated through. Serve.