3 tbsp groundnut oil
3 Large Portobello Mushrooms, sliced into1cm thick pieces
3 spring onions, topped and tailed and cut into 5cm lengths
A large handful of beansprouts
3 medium eggs
½ tsp sea salt
1 1/2 tbsp Lee Kum Kee Premium Oyster Sauce
1 tsp Lee Kum Kee Chiu Chow Chilli Oil
1/2 red chilli thinly sliced
A few coriander leaves
Pinch of white pepper
1. Heat the oil in a wok or frying pan, over a very high heat. First fry the mushrooms for 3-4 minutes until their juices start to run and they begin to caramelise. Next add the spring onions, followed by the beansprouts and cook for 1 minute, keeping all the veg moving. Remove from the pan and set aside.
2. Add another large glug of oil to the wok and allow to get really hot. Crack the eggs into the wok, sprinkle with salt, and fry for 1 or 2 minutes, until the whites begin to crisp up but the yolks are still runny.
3. Add the vegetables to the eggs, and with a spatula carefully fold one half of the eggs over the top. Don’t worry if the eggs break, that’s why it’s called broken eggs!
4. Slide the eggs onto a plate, and drizzle the oyster sauce all over, followed by the oil from Chiu Chow Chilli Oil. Sprinkle with white pepper, the fresh chilli and lastly the coriander before serving immediately.
5. If you are vegetarian you can replace the oyster sauce by mixing together 1 tablespoon of Sweet Soy Sauce mixed with 1 tablespoon of the oil and chilli seeds from the Chiu Chow Chilli Oil.
Cook’s Tip: For a vegetarian alternative replace the oyster sauce by mixing together 1 tablespoon of Lee Kum Kee Sweet Soy Sauce mixed with 1 tablespoon of the oil and chilli seeds from the Lee Kum Kee Chiu Chow Chilli Oil
Recipe courtesy of Lee Kum Kee