Egg foo young

serves 3 - 4

Ingredients:

For the eggs:

* 6 eggs, beaten

* 250g mushrooms

* 200g beansprout

* 2 garlic cloves

* 3 carrot, julienne cut

* 1 leek

* 1 spoon of Chinese 5 spices
* 1 teaspoon of soy sauce

* Pepper and salt to taste

For the sauce:

* 400g water

* 1 vegetable stock cube 

* 3 spoons of tomato ketchup

* 3 spoons of ginger syrup
* 1 spoon of vinegar
* 1 spoon of brown caster sugar

* 1 teaspoon of sriracha sauce, or chili pepper powder

* Corn starch to thicken the sauce to taste.

Preparation:

This recipe is 100% vegetarian. If you want you can change the stock cube to a chicken stock cube. You can add ham, chicken or shrimp for a more meaty dish.

Cut the leek in rings, and the the mushroom in slices. Finely chop the garlic. Beat the eggs and add the soy sauce, and the pepper and salt.

Heat up a saute pan and stir fry the leek and garlic for 2 minutes. Add the mushrooms. Stir fry until the mushrooms gain colour. Now add the carrots, and finally the 5 spices. Mix well!

Stir fry for about one minute more, and then add the eggs. Stir until the eggs cover everything, then turn the heat to low and let the eggs solidify.

Meanwhile heat up 400g water and add a vegetable stock cube. Bring to the boil and turn the heat on medium. Add the rest of the ingredients except the corn starch. Blend well together. Add the corn starch to thicken the sauce to your liking and turn the heat to low. Wait until the eggs are done then turn off the heat.

Serve the eggs with (stir fried) rice and pour the sauce on top of the eggs.

Bon apetit!

I hope you like the recipe and until soon!

Yours truly,

Mike