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This is a lovely way to liven up
scrambled eggs. Prepare all the ingredients ahead so that the
vegetables retain all their crunch and color.
Ingredients
- eggs - 2, beaten
- small fresh red chili - 1,
seeded and sliced
- onion - 1, sliced
- Chinese leaves - 225g/8 oz,
sliced
- can sweetcorn kernels - 200g/7
oz
- sunflower oil - 2 tbsp
- water - 2 tbsp
- black pepper and salt
- deep-fried onions
Method
- Heat a wok and add the oil to
fry the onion until soft.
- Add the Chinese leaves and
toss well. Then add the water, chili and sweetcorn then cover
with lid for 2 minutes.
- Remove the lid and stir in the
beaten eggs and seasoning.
- Stir constantly until the eggs
are creamy. Serve on a dish and scattered with crisp deep-fried
onions. Serves 4.
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