Ingredients:
- 250gms oyster mushrooms, sliced
- 100gms green peas
- 1 bunch spring onion, chopped
- 1 large red onion, thinly sliced
- 2 medium tomatoes, sliced
- 2 green chillies
- Some fenugreek seeds
- Pinch of turmeric powder
- 1tbsp peanut oil
- 2tbsps sesame oil
- 1tbsp oyster sauce
- 1tbso light soy sauce
- Salt to taste
Preparation:
- Wash and slice all vegetables.
- Heat wok, add peanut and sesame oil and heat until oil begins smoke.
- Add fenugreek seeds and sliced onion. Stir fry for 30 seconds.
- Add all the vegetables and stir fry for 2-3 minutes.
- Add salt, turmeric powder, soy sauce and oyster sauce. Toss well.
- Fry the vegetables for further 5-6 minutes over medium heat.
- Turn off the flame and serve hot.
Ingredients:
- 6 large eggs
- 2 tsp light sou sauce
- 1 tsp finely diced ginger
- 2 tsp vegetable oil
- 2 medium red onion finely diced
- 4 cups steamed rice
- 1 tsp light soy sauce extra
- 1 cups french beans
- 1/3 cups fresh green peas
- Some fresh coriander leaves for garnishing
- Salt as per taste
Method:
- Place eggs in a bowl with soy sauce and ginger and lightly beat with a fork to combine.
- Heat oil in a hot wok until surface seems to shimmer slightly.
- Add onion and stir fry for 30 seconds.
- Pour egg mixture and leave to cook for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about 1 1/2 minutes or until almost cooked through.
- Add rice, salt and extra soy sauce and stir fry for about 1 1/2 minutes, using a spatula to break up the egg into smaller pieces.
- Add the beans and peas and stir fry for 2-3 minutes or until half cooked and rice is heated through.
- Transfer rice to a platter and garnish with coriander leaves and serve hot.
