Serves 4
1 egg
5ml sesame oil
5ml + 15ml oil
250g mushrooms, quartered
½ small red cabbage, shredded
½ carrot, thinly sliced into strips
3 spring onions, thinly sliced
2 garlic cloves, crushed
1 red chilli, chopped
15ml soy sauce
45ml oyster or black bean sauce
80g frozen peas
60g bean sprouts, optional
250g mixed grains or brown rice, cooked
- Whisk the egg and sesame oil in a bowl. Heat a wok or frying pan over a high heat. Add 5ml oil. Swirl to coat.
- Add the egg mixture and swirl to coat. Cook for 1 minute or until just set. Transfer to a board. Roll up and thinly slice. Set aside. Heat the oil in a wok or frying pan and fry the mushrooms for 3-4 minutes. Add the cabbage, carrot, spring onions, garlic and chilli. Stir fry for 5 minutes.
- Add the remaining ingredients and cook for 2-3 minutes.
Cook’s note – Add stir-fried beef or chicken strips if desired.
