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Egg fu yung with roasted red pepper and sweet chilli sauce

Make Egg fu yung with roasted red pepper and sweet chilli sauce at home with Sweet Chilli Sauce, Lime Juice, and Groundnut Oil. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 5 tbsp
• 1 tsp
• 3 tbsp

Method (preview)

1. 1

   For the red pepper and sweet chilli sauce, place the sliced pepper onto a baking tray, drizzle with olive oil and season with salt and freshly ground black pepper.

2. 2

   Roast in the oven for ten minutes, or until softened, then transfer to a food processor.

3. 3

   Add the sweet chilli sauce and lime juice and blend to a smooth paste.

4. 4

   For the egg fu yung, heat a wok until smoking and add the groundnut oil.

5. 5

   Add the mushrooms, red pepper and bacon and stir-fry for one minute, or until crisp and golden-brown.

6. 6

   Add the stir-fry mixture to the beaten eggs and stir to combine.

7. 7

   Place the wok over a high heat and add the remaining oil, swirling to coat the wok.

8. 8

   Add half the beaten egg mixture and cook for 1-2 minutes, or until golden-brown on the underside.

9. 9

   Flip the omelette over and cook for another minute on the other side, or until golden-brown and cooked through.

10. 10

    Season with soy sauce and freshly ground white pepper.

11. 11

    Slide onto on a warmed plate and cover with foil.

12. 12

    Repeat with the remaining egg mixture.

13. 13

    To serve, arrange the mixed salad leaves on a plate and place the omelette to the side.

14. 14

    Spoon over the red pepper and sweet chilli sauce and serve immediately.