Asian vegetable omelette

Ingredients for 2 servings:

• 1 bunch of spring onions
• 150 g carrot(s)
• 1 bunch of radishes
• 1 jar mung bean sprouts
• 1 jar bamboo shoot(s)
• 1 jar mushrooms, sliced
• 6 eggs
• 1 tsp cornstarch
• 1 tbsp soy sauce
• 2 tsp curry paste, green
• 1 tbsp chili sauce, sweet and sour
• 4 tbsp water
• 3 tbsp oil (peanut oil)
• Salt

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the spring onions and slice diagonally. Peel the carrots and slice into thin sticks. Remove the green parts from the radishes, wash them, and quarter them. Heat the oil in a large pan. Fry the vegetables along with the sprouts, sprouts, and mushrooms for two minutes over medium heat. Add the curry paste and chili sauce and season with salt. Whisk the eggs with the water. Mix the cornstarch with the soy sauce until smooth, add to the eggs, and mix well. Spread the egg mixture over the vegetables and let it set for about five minutes. Then carefully flip and finish cooking. Portion out the omelet and serve with soy sauce.