Nutritive Information
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Energy: 178Kcals/744kJ
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Fat, total: 12.6g
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Saturated fat: 3g
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Protein: 11.3g
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Carbohydrate: 5.3g
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Sugar, total: 4.5g
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Fibre-NSP: 2.7g
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Sodium: 370mg
Ingredients
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30ml/2 tbsp groundnut oil
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1cm/ in piece fresh root ginger, finely granted
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1 large garlic clove, crushed
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2 red chilllies, seeded and finely sliced
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4 spring onions, sliced diagonally
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130g/4 oz broccoli, cut into small florets and blanched for 2 minutes
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175g/6oz/3 cups shredded pak choi
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50g/2oz/2 cups fresh coriander leaves, plus extra to garnish
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115g/4oz/ cup bean sprouts
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45ml/3 tbsp black bean sauce
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4 eggs, lightly beaten salt and freshly ground black pepper
Instructions
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Heat 15ml/ 1 tbsp of the oil in a frying pan or wok. Add the ginger, garlic and half the chillies, and stir-fry for 1 minute. Add the spring onions, blanched broccoli and pak choi, and stir-fry for 2 minutes more, tossing all the vegetables continuously to prevent them sticking and to cook them evenly.
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Chop three-quarters of the coriander and add to the pan. Add the beansprouts and stir-fry for about 1 minute, then add the black bean sauce and heat through for a 1 minute more. Remove the pan from the heat and keep warm.
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Season the eggs well. Heat a little of the remaining oil in a pan and add a quarter of the beaten egg. Swirl the egg until it covers the base of the pan, and then scatter over a quarter of the reserved coriander leaves. Cook until set and turn out on to a plate. Make three more omelettes in the same way.
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Spoon the vegetable stir-fry on to the omelettes and roll up. Serve garnished with coriander leaves.
