John Myers
Contents
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Ingredients
- 100 g Mushrooms
- 100 g Spring onions
- 1 Red pointed pepper approx. 100 g
- 3 Yellow snack peppers approx. 100 g
- 100 g Soybean sprouts
- 1 tbsp Sunflower oil
- 100 ml Chicken broth (1 teaspoon instant)
- 2 Eggs
- 4 big pinches Coarse sea salt from the mill
- 1 tbsp Freshly grated horseradish
Instructions
- Clean / brush the mushrooms and cut into slices. Clean and wash the spring onions and cut diagonally into rings. Clean and wash the pointed peppers, cut into 3 parts and cut them into thin strips. Clean and wash the snack peppers and cut into thin strips. Wash the soybean sprouts and drain well. Heat sunflower oil (1 tbsp) in a large pan, add all the vegetables and stir-fry vigorously for 2-3 minutes. Pour in the chicken broth (100 ml) and stir-fry again for 4 - 5 minutes. Coarsely whisk the two eggs and drizzle over the contents of the pan. Close the pan with a lid and simmer at low temperature for 5 - 6 minutes. Finally sprinkle with freshly grated horseradish (1 tbsp), season with coarse sea salt from the mill (4 big pinches) and serve.
