Egg Foo Young

• 2 heaped tspn cornflour
• 250ml water
• Vegetable oil for frying

The Sauce

• 1 tbsp vegetarian stir fry sauce
• 1 - 1½ tbsp light soy sauce
• 1 - 1½ tbsp Shaoxing rice wine
• Dash sesame oil

Omelette

• 6 eggs
• 2 spring onions
• 2 baby leeks
• 50g shiitake mushrooms
• 1 garlic clove
• 1 tsp salt
• Dash white pepper
• Dash sesame oil

Garnish

• A large handful of bean sprouts

1. First, slice your vegetables! Finely slice your clove of garlic and chop the shiitake mushrooms into large, meaty chunks. Remove the dry ends of both the baby leeks and spring onions before slicing them into bite-size chunks, approximately 3-4cm long. Transfer half of one baby leek into a bowl along with the beansprouts and leave to one side for the garnish. Then take the rest of the sliced leek as well as the mushrooms and garlic and place on a separate plate, ready to flash fry.

2. Next, make your egg mixture. Crack 6 eggs into a large mixing bowl, adding a dash of white pepper and approximately 1 teaspoon salt before beating the mixture thoroughly with chopsticks or a fork. Give the bowl a dash of sesame oil before beating once more. In a separate ramekin, make a cornflour paste by combining 2 heaped teaspoons of cornflour with a small amount of water, slowly adding more water until you achieve a smooth, thin paste. Add approximately 8 teaspoons of the cornflour paste to the egg mixture and stir through before leaving the bowl to one side. Save the rest of the cornflour paste for later!

3. In a new ramekin, combine all of ‘The Sauce’ ingredients together, and again leave to one side.