Tested Recipe Adapted from Eric Low
4 nos eggs
2 tbsp fish sauce
½ tsp coarsely ground black pepper
½ red onion (sliced)
1 tsp minced garlic
30g carrot (finely sliced)
10g dried Chinese mushrooms (soaked and sliced)
½ pc red chilli (sliced)
2 stalks spring onion (sliced)
2 stalks coriander leaf (chopped)
2 tbsp Shaoxing Huatiao wine
Some fresh lettuce leaves
- Beat eggs with fish sauce and black pepper. Heat oil in wok and saute onion, garlic and carrot till fragrant.
- Add in mushrooms and cook briefly. Pour in egg mixture and the rest of the ingredients (except Shaoxing Huatiao wine and lettuce). Scramble till just cooked but slightly moist.
- Drizzle Shaoxing Huatiao wine over the egg mixture.
- Served egg mixture on lettuce leaves.