Recipe - Stir-Fried Eggs And Vegetables

1 teaspoon Vegetable oil
One half Garlic clove
One half Onion
One half Green pepper
2 One fourth ounce Button mushrooms
One half cup Mung bean sprouts
One fourth cup Grated carrot
4 lg Eggs
One half tablespoon Soy sauce

SAUCE
One half teaspoon Corn flour
One half tablespoon Soy sauce
One fourth 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 corn flour, 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini