serves
2-4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2-4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 60 ml (¼ cup) vegetable oil
- 2–3 garlic cloves, finely chopped
- 4 cm piece ginger, finely shredded
- 1 cup mint leaves
- 6 eggs, lightly beaten
- 1 tbsp light soy sauce, or to taste
- ½ tsp caster sugar
- few drops sesame oil
- steamed rice, to serve
Instructions
Heat the oil, garlic and ginger in a large non-stick frying pan over high heat and cook for 1–2 minutes or until the garlic and ginger are golden. Add the mint and stir-fry until slightly wilted, then add the egg, soy sauce, sugar and sesame oil, stirring continuously to mix well. Continue to cook, stirring and chopping into the egg and mint continuously with an egg flip or spatula, for 2–3 minutes or until the egg is dry and caramelised to a dark brown.
Serve immediately with steamed rice.
Photography, styling and food preparation by china squirrel.
Poh & Co. 2 Thursdays at 8.30pm on SBS.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
