Egg fu young
Instructions:
- To serve:
- mixed salad leaves;
- red pepper and sweet chilli sauce or tabasco sauce.
- Heat a wok over a high heat and add 1 tablespoon groundnut oil. Add the mushrooms, red pepper and bacon and stir-fry for 1 minute until fragrant.
- Add the stir-fry mixture to the eggs, discarding any liquid from the wok. Season with soy sauce and black pepper.
- Wipe out the wok, heat over a high heat and add 2 tablespoons groundnut oil, swirling to coat the wok. Add half the beaten egg mixture and cook for 1 minute until slightly brown on the underside, then flip over and cook for another minute on the other side. Place on a warmed plate and cover with foil whilst you make the second omelette in the same way.
- Serve the omelette with mixed salad leaves and red pepper and sweet chilli sauce, or even a few drops of tabasco sauce.