-
Cut the celery, carrots, courgettes and spring onions into fine
shreds.
-
Trim the radishes, slice into rounds, then cut the rounds in
half.
-
Set aside.
-
Whisk together the eggs, chives and seasoning in a bowl.
-
Heat about 5 ml of the groundnut oil in an omelette pan and pour
in just enough of the egg mixture to cover the base of the pan.
-
Cook for about 1 minute until set, then turn over the omelette
and cook for a further minute.
-
Tip out the omelette on to a plate and cook the rest of the egg
mixture in the same way to make several omelettes, adding extra oil
to the pan, if necessary.
-
Roll up each omelette and slice thinly.
-
Keep the omelettes warm in a low oven until required.
-
Heat the remaining oil in a wok or large frying pan, add the
chopped garlic and ginger and stir fry for a few seconds to flavor
the oil.
-
Add the shredded celery, carrots and courgettes and stir fry for
1 minute.
-
Add the radishes, bean sprouts, spring onions and Chinese leaves
and stir fry for 2 - 3 minutes, until the vegetables are tender but
still crunchy.
-
Sprinkle a little sesame oil over the vegetables and toss
gently.
-
Serve the stir fried vegetables at once with the sliced chive
omelettes scattered over the top.
