Preserved Radish Omelette
60g chai por (preserved radish)
100g long beans
2 cloves garlic
1 red chilli, sliced
4 tbsp cooking oil
1 tsp light soya sauce
1/2 tsp sesame oil
1/4 tsp pepper
1. Wash and cut long beans into thin rings, mince garlic, wash preserved radish and squeeze dry.
2. Beat eggs well with a fork, adding seasoning ingredients. Mix well and set aside.
3. Heat wok with 2 tbsp oil and stir-fry minced garlic and preserved radish till fragrant. Remove and stir into the beaten eggs.
4. Heat wok with remaining 2 tbsp oil and stir-fry the long beans and sliced red chillies for 5 minutes. Pour in the egg mixture and cook over low heat until slightly brown. Turn over and cook other side until slightly brown.
No comments yet.