Serves: 2
Total Calories: 2,510

1 teaspoon vegetable oil
1/2 garlic clove
1/2 onion
1/2 green bell pepper
62 1/2 cups mushrooms button
1/2 cup bean sprouts mung
1/4 cup carrot grated
4 eggs
1/2 tablespoon soy sauce
Sauce:
1/2 teaspoon cornstarch (corn flour)
1/2 tablespoon soy sauce
1/4 cup vegetable stock
1 teaspoon sesame oil

1. Heat the oil in a large shallow pan. Add the onion, garlic and pepper. Cook over a gentle heat until the onion and pepper are soft. Add the mushrooms, mung beans and carrot. Stir over a medium heat for 2 minutes.

2. Beat the eggs and soy sauce until completely combined. Pour the egg mixture into the pan. Cook, folding the mixture continuously the eggs are just set.

3. To prepare the sauce, blend the cornflour, soy sauce, vegetable stock and sesame oil in a small pan. Cook over a medium heat, stirring constantly, until the sauce boils and thickens.

4. Serve a portion of egg mixture, accompanied by sauce and steamed rice.

Nutritional Facts:

Serves: 2
Total Calories: 2,510
Calories from Fat: 93

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