Glazed Casserole With Omelette |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 2 |
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I love the bit of the lattice on top, found this neat and lovely recipe in a mag. This is a Chinese delight. Ingredients:
1 cup bean sprouts |
1 cup chicken (boiled) |
2 medium onions |
10 mushrooms |
2 medium carrots |
1/4 medium cabbage |
3 -4 pieces bamboo shoots |
salt |
black pepper |
4 tablespoons tomato ketchup |
3 tablespoons vinegar |
3 tablespoons sugar |
1 tablespoon cornflour |
2/3 cup water |
salt |
2 eggs |
salt |
black pepper |
Directions:
1. Shred boiled chicken.
2. Peel and slice onions thinly.
3. Slice mushrooms thinly lengthwise.
4. Scrape carrots and shred thinly.
5. Wash cabbage and shred thinly.
6. Wash bamboo shoots.
7. Boil till done.
8. Shred lengthwise.
9. Place onions, mushrooms, carrots and cabbage in a pan.
10. Cover.
11. Cook on low flame for 2-3 minutes.
12. Meanwhile, whisk the sauce ingredients together.
13. Pour onto the vegetables adding the chicken and bamboo shoots.
14. Stir well.
15. Continue to cook until the sauce covers the vegetables evenly.
16. Adjust seasoning.
17. To make omelette, beat eggs vigorously with salt and pepper powder.
18. Prepare omelette in a lightly greased pan.
19. Remove.
20. Cut into strips.
21. Serve the casserole decorated witha lattice of omelette strips.
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