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Crispy veg and eggs
Serves 2 Starters and mains
Ingredients
- 125ml vegetable oil
- 4 garlic cloves, thinly sliced
- bunch water spinach or other stalky green such as pak choi,
- cut into 10cm pieces, leaves and stems separated
- 1⁄2tsp soft brown sugar
- 4 spring onions, thinly sliced, the white and green parts separated
- 2tsp sesame oil
- 1tsp mushroom oyster sauce
- 4 eggs
- 370g steamed white rice
- 1⁄2tsp finely grated ginger
- 1 bird’s eye chilli, thinly sliced
- doubanjiang chilli paste, to serve (optional)
- 2tbsp dried oregano
- 2tbsp chilli flakes
- 1 1⁄2tbsp ground cumin
- 1tbsp ground coriander seeds
- 2tsp ground cinnamon
- 1tbsp garlic powder
- 1tbsp onion powder
Method
Heat 1tbsp of the vegetable oil
in a non-stick wok or large frying
pan over a high heat, then add
the garlic and cook, stirring, for
1 minute until golden. Add the
stems of the spinach or other
green veg, the brown sugar and
the whites of the spring onions
and cook for 1 minute, then add the spinach or other green leaves and the sesame
oil and toss well. Stir in the
mushroom oyster sauce and
1tbsp water. Cover to steam for 2 minutes, then toss well and set aside to keep warm. Wipe out the wok or pan with
kitchen paper. Place a large
plate at the ready on your
worktop. Heat the remaining
vegetable oil over a high heat
until hot. Add the eggs, one at
a time, keeping separate if
possible, and fry for 2 minutes
or until the edges are crisping.
Remove the eggs and put them
on the plate while you carefully
pour out all but 1tbsp of oil. Put the eggs back in the wok
or pan to continue cooking
for 1 minute more, until the
whites are cooked and the
centres are still runny.
Fill 2 serving bowls with rice, then add the eggs and water spinach mixture. Top with the ginger, chilli and green parts of the chopped spring onions. Add a drizzle of the water spinach sauce and chilli paste, if using, and serve.
Combine all the ingredients, then transfer to an airtight container and store for up to 3 weeks.
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