Ingredients
Method
In a bowl beat the eggs, one by one. Oil a pan and pour a little bit of the mixture, fold the egg, cook till golden and take it out in a plate. 4-5 omelette style eggs should be cooked. Chop the vegetables, garlic and ginger and add to a heated and oiled pan. Add carrots, onions, capsicum, and lettuce. If the carrots are too hard, fry them with water first to soften and then add to the other vegetables.
Make a paste with the cornstarch. In a pan, combine the stock with sugar and vinegar. Chop red chillies and add along with ketchup. Add cornflour and bring to a boil. Add the vegetables to the sweet and sour sauce and pour over the eggs. Serve hot.
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Eggs
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4-5 (beaten)
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Chicken Stock
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1 cup
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Ketchup
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1 ½ tsp
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Vinegar
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3 tbsp
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Cornstarch
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3 tsp
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Red Chillies (whole)
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4-5
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Oil
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For frying
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Garlic
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½ tsp
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Ginger
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½ tsp
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Carrots
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2 (small)
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Onions
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2 (small)
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Capsicum
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1
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Lettuce
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As needed
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Sugar
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3 tbsp
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Method
In a bowl beat the eggs, one by one. Oil a pan and pour a little bit of the mixture, fold the egg, cook till golden and take it out in a plate. 4-5 omelette style eggs should be cooked. Chop the vegetables, garlic and ginger and add to a heated and oiled pan. Add carrots, onions, capsicum, and lettuce. If the carrots are too hard, fry them with water first to soften and then add to the other vegetables.
Make a paste with the cornstarch. In a pan, combine the stock with sugar and vinegar. Chop red chillies and add along with ketchup. Add cornflour and bring to a boil. Add the vegetables to the sweet and sour sauce and pour over the eggs. Serve hot.
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