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Scrambled
Egg with Spring Onions
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| This
Chinese scrambled
egg recipe (Jang chong shau dan) may use a
few more ingredients than usual but it is still
easy
to make and
the
extra effort is well worth it. In China you
will find this served as a side dish but with
wholemeal bread it makes a delicious
breakfast. |
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Serves 4
4
large eggs
pinch of sugar
1 tsp Sesame oil
1 tsp light soy sauce
1 tsp dark soy sauce
1 tsp ginger syrup
6 chopped spring onions
2/3 cup chicken stock
peanut oil
parsley
- Beat eggs lightly, add
sesame oil and both soy suces, ginger syrup,
chicken
stock
and
spring onions, a pinch of sugar and a pinch
of salt.
- Heat the oil in the wok (or plain old frying
pan) making sure the oil coats the sides
of the pan.
- Quickly add the egg mixture and stir-fry
until it starts to set. It should still be
moist on top.
- Serve immediately and garnish
with parsley
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