2 tsp sesame oil
2 spring onions chopped
1/4 green pepper chopped
1/2 red pepper chopped
100g frozen peas blanched
1 tsp ginger finely grated
100g chicken cooked and shredded
4 eggs lightly beaten
handful of coriander roughly chopped
Hoisin sauce to serve
In a heavy-based frying pan heat the sesame oil over a medium heat. Add the spring onions, green pepper, red pepper, blanched peas and ginger to the pan and cook for a further minute until heated. Pour over the eggs, throw in the chopped coriander and stir until evenly distributed. Cook over a low heat for 5 minutes or until the eggs are set. Fold the omelette in half and place on a serving plate. Top with the beansprouts and serve with hoisin sauce.
The less water you use when cooking peas, the less vitamin C is lost. Steaming helps to conserve this vitamin.
When boiling frozen peas, add enough water to cover, bring to the boil and then cover and simmer for 3 minutes. To microwave 227 grams (8oz) of frozen peas add 15ml (1 tablespoon) of water, place in a non metallic container and cover. Cook on full power for 4 minutes (750W) or 4 1/2 minutes (650W)