Lunch Tuesday 27 February - Scrambled Eggs with Chinese Flowering Chives, Oyster Mushrooms & Pak Choi

Scrambled Eggs with Chinese Flowering Chives, Oyster Mushrooms & Pak Choi
2 head pak choi (about 100g)
55g Chinese flowering chives
2 large, free range eggs
1 tablespoon soy sauce
3 tablespoons oyster sauce
1/2 tsp sesame oil
110g oyster mushrooms
2-3 tablespoons Shao Shing
2-3 garlic, crushed

Spray a non-stick skillet with a little flavourless oil, Add the garlic and oyster mushrooms and saute until just beginning to soften. Add the soy sauce & Shao Shing and stir fry a few minutes longer, until the mushrooms are cooked and the wine has evaporated.

Meanwhile, steam the pak choi and flowering chives until tender crisp, about 3-4 minutes.

While all this is going on, mix together the eggs with the sesame oil and scramble in a non-stick pan.

Arrange the steamed pak choi & chives on a plate with the sauteed mushrooms and the scrambled eggs. Dress with the oyster sauce and serve.

Nutrition Summary
Calories (kcal) 359.7
Protein (g) 23.8
Carbohydrate (g) 18.0
Fat (g) 17.2
Fibre (g) 3.3