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Ingredients
- 2 eggs
- 2 tablespoons snipped fresh chives
- 1 tablespoon groundnut oil
- 1 garlic clove, chopped
- 1cm/1⁄2in piece of fresh root ginger, chopped
- 2 celery sticks, cut into shreds
- 2 carrots, cut into shreds
- 2 small courgettes, cut intoshreds
- 1 bunch of radishes, sliced
- 4 spring onions, cut into shreds
- 100g/4oz beansprouts
- 1⁄4 head Chinese leaves, shredded
- 1 tablespoon sesame oil
- salt and freshly groundblack pepper
Instructions
- Whisk together the eggs and chives in a bowl. Season with salt and
pepper, and whisk again. Heat about 1 teaspoon of the groundnut oil in
a small frying pan, and pour in just enough of the egg mixture to cover
the bottom of the pan. Cook for about 1 minute until set, then turn over
and cook the omelette on the other side for a further minute. - Tip out the omelette onto a plate, and cook the rest of the egg mixture in
the same way to make two or three small omelettes, adding extra oil to
the pan if necessary. Roll up each omelette and slice thinly. Keep the
omelettes warm until required. - Heat the remaining groundnut oil in a wok or large frying pan, add the
garlic and ginger, and stir-fry for a few seconds. - Add the celery, carrots and courgettes, and stir-fry for about 1 minute.
Add the radishes, spring onions, beansprouts and Chinese leaves, and
stir-fry for a further 3 minutes until all the vegetables are tender but still
with a bite. Sprinkle the sesame oil over the vegetables, and toss gently. - Serve the vegetables at once, with the omelette scattered over the top
