Scrambled Eggs with Chili Recipe
 This is a lovely way to liven up scrambled
eggs. Prepare all the ingredients ahead so that the vegetables can be
cooked quickly and retain crunch and color.
Chinese leaves give this dish a delicate
flavor, which complements the corn and eggs well, but you could substitute
other vegetables for a different flavor and appearance.
Instead of Chinese leaves, you could try
finely shredded spring greens (collards) or white cabbage. A mandolin is a
useful implement for finely shredding vegetables such as these. Red, green
or yellow (bell) peppers could also be used in place of the Chinese leaves
and give the dish a bright appearance.
Ingredients: (Serves 4)
30 ml/2 tablespoons sunflower oil
1 onion, finely sliced
225 g/8 oz Chinese leaves (Chinese cabbage),
finely sliced or cut in diamonds
200 g/7 oz can corn
1 small fresh red chili, seeded and finely
sliced
30 ml/2 tablespoons water
2 eggs, beaten
Salt and ground black pepper
Deep-fried onions, to garnish
Method:
Heat a karahi, wok, or deep pan. Add the oil
and, when it is hot, fry the onion until soft but not browned. Add the
Chinese leaves and toss the mixture over the heat until well mixed.
Add the corn, chili and water. Cover with a
lid and cook for 2 minutes. Remove the lid and stir in the beaten eggs and
seasoning. Stir constantly until the eggs are creamy and just set. Serve
on warmed plates, sprinkled with crisp deep-fried onions.
Happy Cooking,
Carol |
