Source: BBC Food
Show Name: Chinese Food Made Easy
Recipe Archive: http://uk-recipes.com/

52 recipes from this show now online.

*** This recipe has UK ingredients and UK measurements ***



Egg Fu Yung With Roasted Red Pepper And Sweet Chilli Sauce

Recipe By : Ching-He Huang
Serving Size : 2 Preparation Time: 0:30
Categories : Chinese Food Made Easy


For the red pepper and sweet chilli sauce
1/2 red pepper, seeds removed, flesh sliced into strips
olive oil, for drizzling
salt and freshly ground black pepper
5 Tbsp sweet chilli sauce
1 tsp lime juice

For the egg fu yung
3 Tbsp groundnut oil
1 small handful shiitake mushrooms or-- chestnut mushrooms, sliced
1 red pepper, de-seeded and diced
75g/3oz smoked bacon, diced
5 free-range eggs, lightly beaten
dash light soy sauce
pinch freshly ground white pepper
mixed salad leaves, to serve

Preheat the oven to 200C/390F/Gas 6. For the red pepper and sweet chilli
sauce, place the sliced pepper onto a baking tray, drizzle with olive oil
and season with salt and freshly ground black pepper. Roast in the oven
for ten minutes, or until softened, then transfer to a food processor. Add
the sweet chilli sauce and lime juice and blend to a smooth paste. For the
egg fu yung, heat a wok until smoking and add the groundnut oil. Add the
mushrooms, red pepper and bacon and stir-fry for one minute, or until
crisp and golden-brown. Add the stir-fry mixture to the beaten eggs and
stir to combine. Carefully wipe out any excess oil from the wok with
kitchen paper. Place the wok over a high heat and add the remaining oil,
swirling to coat the wok. Add half the beaten egg mixture and cook for 1-2
minutes, or until golden-brown on the underside. Flip the omelette over
and cook for another minute on the other side, or until golden-brown and
cooked through. Season with soy sauce and freshly ground white pepper.
Slide onto on a warmed plate and cover with foil. Repeat with the
remaining egg mixture. To serve, arrange the mixed salad leaves on a plate
and place the omelette to the side. Spoon over the red pepper and sweet
chilli sauce and serve immediately.

Recipe Author: Ching-He Huang
Recipe Source: Chinese Food Made Easy


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