Egg fu yung wrap with chilli sauce

1. 1

   Heat a wok until smoking and add a tablespoon of the oil. Add the mushrooms, red pepper and bacon and stir-fry for one minute, or until crisp and golden-brown.

2. 2

   Add the stir-fry mixture to the beaten eggs and stir to combine.

3. 3

   Carefully wipe out any excess oil from the wok with kitchen paper. Place the wok over a high heat and add the remaining oil, swirling to coat the wok. Add half the beaten egg mixture and cook for 1-2 minutes, or until golden-brown on the underside. Flip the omelette over and cook for another minute on the other side, or until golden-brown and cooked through. Season with soy sauce and freshly ground white pepper. Slide onto on a warmed plate and cover with foil. Repeat with the remaining egg mixture.

4. 4

   To serve, fill the omelette with the spring onion, cooked chicken or ham and salad leaves. Spoon over the sweet chilli sauce and serve immediately.

1 serving ≈ 190 g

Nutrition values are estimates. - means data is unavailable.