Rose’s Kitchen

Preserved Radish Omelette


60g chai por (preserved radish)

100g long beans

2 cloves garlic

1 red chilli, sliced

3 eggs

 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.

January 13, 2007 - Posted by | Vegetables, Bean Curds and Eggs

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