Egg foo young

Serves: 4
Preparation time: 35 minutes

Ingredients:

You need the following for the egg foo young sauce:
-      1 shallot, finely chopped
-      3 cloves garlic, crushed
-      1 tub Food Fellows Easy Tomato Base
-      2 tbsp sweet soya sauce
-      5 tbsp vinegar
-      7 tbsp ginger syrup (or 4 tbsp honey and 2 tbsp ground ginger)
-      salt and pepper
-      oil or olive oil for cooking

Further ingredients:
-      300 grams rice
-      6 eggs
-      600 grams stir-fry vegetables
-      Deep-fried onions and spring onions to serve

Preparation:
1.      Start by making the sauce. Heat a little olive oil in a saucepan on medium-high heat and fry the shallots and garlic for about two to three minutes.
2.      Add the Food Fellows Tomato Base, the sweet soya sauce, the vinegar, and the ginger syrup (or alternative). Bring to the boil. Then turn down the heat and reduce the sauce for 20 minutes until thick and syrupy. Season the sauce to taste with salt and pepper.
3.      Cook the rice according to the instructions on the packaging. Drain the rice and set aside until serving.
4.      Beat the eggs in a bowl, season to taste with salt and pepper, and cook four large, thin omelettes.
5.      Heat a little oil in a wok or sauté pan and stir fry the vegetables. At the end, mix in one to two tablespoons of the egg foo young sauce and season the vegetables to taste with salt and pepper.

Place one omelette on each plate. Top with the stir-fry vegetables and a little sauce and fold the omelette closed. Serve the egg foo young with rice and garnish the plates with a little deep-fried onions and spring onion.

TIP: if you have leftover sauce, add 100 ml chicken or vegetable stock to make a tasty sauce for vegetables, chicken, or rice. If you don t need to use the sauce straight away, let it cool down and freeze until needed.