Ingredients: omelet

1 onion

1 onion

1/2 leek

1 can bamboo shoots

150 mushrooms

1 bell pepper

1 tbsp soysauce

1 tbsp oystersauce

1/2 tsp black pepper

2 chicken fillets

3 tsp cornflour

/2 tsp salt

5 eggs

1 tsp salt

1/2 tsp sugar

1/2 tsp white pepper

1 tsp oil

2 tsp cornflour

1 tbsp water

Ingredients: sauce

200 ml sifted tomatoes

200 ml water

100 gr sugar

4 tbsp vinnegar

5 tbsp ginger syrup

2 tbsp cornflour mixed with water

pinch of salt

pinch of pepper

2 cloves garlic

Instructions: omelet

Cut all the vegetables in pieces.

Fry the vegetable till they turn brown (but not done yet).

Bring the vegetable to taste with some salt and pepper.

Cut the chicken in small strips.

Salt and pepper the chicken. Cover the chicken in cornflour and bake in a seperate pan untill crispy.

Put the chicken and vegetables aside.

Put all the eggs in a bowl together with 1tsp salt, 1/2 tsp sugar and the white pepper.

Mix the cornflour with some warm water and add to the eggs.

Mix the eggs untill you have a nice orange mix. Leave for 10 minutes.

Put a pan with 2 tbsp oil on the fire and allow to heat up.

Add the egg mixture.

Finish making the omelet.

Add the vegetables in the middle.

Fold the omelet over the vegetables.

Instructions: sauce

Put the water, tomatoes, sugar, ginger syrup, vinnegar, salt and pepper in a pan.

Bring to boil until the sugar is disolved and add the garlic.

Add the cornflour mix to the sauce.

Bring back to boil until the sauce gets thicker.

Bring to taste.

Time

Total : 20 minutes

Prep : 10 minutes

Cook : 10 minutes

Resting time : 0 minutes

Servings : 4 servings