Quantity for 2 servings
|100 g||Cauliflower, chopped|
|1||Carrot, sliced diagonally|
|10||Green bean, chopped|
|1 bundle||Mustard green, chopped|
|50 ml||Cooking oil|
|4||Shallot, sliced thinly|
|4 clove||Garlic, sliced thinly|
|2 tsp||Ground white pepper|
|1 tbsp||Ginger, about 2 cm, bruised|
|1.5 tbsp||Oyster sauce|
|0.5 tsp||Salt, or to taste|
1Heat oil in a wok then sauté shallot and garlic until fragrant.
2Add tomato and ginger and eggs into the wok. Stir well to combine.
3Add in all vegetables and stirring over low heat until wilted.
4Add oyster sauce, sugar, pepper and salt, mix well.
5Lastly, add scallion and mix until combine.
6Remove the heat and serve warm.