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Ingredients (serves four)
-
2 large carrots
(finely diced)
-
1 egg (beaten)
-
200 grams cabbage
(shredded)
-
1 liter of vegetable
stock
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2 tbsp of cooking oil
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2 tbsp of light soy
sauce
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½ tsp sugar
-
salt and pepper to
taste
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Chopped fresh
coriander for garnish
Method
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Pan-fry the beaten
egg with little bit of oil to form a thin omelet, set aside to
cool then cut into thin slices.
-
Bring vegetable
stock to a boil in a deep sauce pot, add in carrots and cabbages
and let it cooked with low heat for 15 minutes. Add seasoning to
taste.
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Top with sliced
omelet and garnish with fresh coriander. Serve hot.
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