Little Guy, Big Kitchen

A Little Guy Woking in His Big Kitchen

Mint Leave Omelette Soup


80g mint leaves

20g shredded ginger

2 eggs

1/4 tsp salt

400ml water


1. Rinse the mint leaves and drained. Beat eggs with salt. Keep aside.

2. Heat up 2 tbsp sesame oil to saute half portion of the shredded ginger till fragrant. Add in mint leaves, stir-fry for a while. Pour in beaten egg slowly, and shallow-fry over medium heat until cooked or golden browned on both sides. Dish out, ready to use.

3. Heat up another 1 tbsp sesame oil in preheated wok to fragrant the remaining of ginger shreds. Pour in water and bring to a boil, add in omelette, continue to cook over medium heat for a while. Lastly, season with a little salt.

July 10, 2006 - Posted by | Chinese, Confinement, Recipes, Soups

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