Egg Fu Young With Roasted Red Pepper And Sweet Chile Sauce
Serves: 2
Callie Medhurst
1 January 1970
Based on User reviews:
54
Spice
48
Sweetness
49
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1
Sea Salt5 tbsps
Chile Sauce (sweet)1 tsp
Lime Juice1 small
Shiitake (handful fresh)90 g
Smoked Bacon (diced)Directions:
1
To make the sauce: Preheat the oven to 400 degrees F
2
Place the sliced peppers in a sheet pan and drizzle over some olive oil, and season with salt, and pepper, to taste
3
Roast the peppers for 10 minutes, and then remove them from the oven
4
Cook's Note: For this sauce, you can cheat and buy ready roasted sweet peppers! Combine the roasted peppers with the sweet chile sauce, and lime juice in a bowl, and blend well
5
Chill the peppers until ready to serve
6
To make the egg fu young: Heat a wok over a high heat, and add 1 tablespoon groundnut oil
7
Add the mushrooms, red bell pepper, bacon, and stir-fry for 1 minute, or until fragrant
8
Add the stir-fry mixture to the beaten eggs, discarding any liquid from the wok
9
Wipe down the wok, set it over a high heat, and add 2 tablespoons groundnut oil, swirling to coat the wok
10
Pour in half of the egg mixture, and cook for 1 minute, or until the eggs are slightly golden brown on the underside
11
Then, flip the eggs over, and cook for another minute on the second side
12
Transfer the omelette to a warmed plate, and cover with foil while you make the second batch in the same way
13
Serve the dish with mixed salad leaves tossed with a dash of the red pepper and chile sauce
14
If you have not prepared the sauce, substitute a few drops of hot sauce