I originally make and photographed this recipe using baby bok choy but after tasting it with stir fried water spinach, if you can get water spinach I think it's better.
Heat 1/2 the sesame oil in a wok, Add the garlic and ginger and stir fry for 1 - 2 minutes.
Add the water spinach stalks and stir fry for 1 - 2 minutes. Toss in the leaves with the fish sauce to wilt for 30 seconds. Remove from the wok and set aside.
Add the remaining sesame oil and swirl the pan around so the oil reaches the outer edges of the pan.
Add the egg and swirl the pan around so the egg spreads thinly up and around the outer edges of the pan. Keep swirling the pan around for about 4 - 5 minutes until the egg cooks evenly.
Spoon the water spinach onto the egg. Season with Szechuan pepper and shallots. Fold the eggs over the greens,
Cut in half and serve immediately.
Makes 2 servings
| Prep Time: | 15 mins |
| Cooking Time: | 10 mins |
| Ready in: | 25 mins |
Suitable for: |
|
| Breakfast, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 1200 kj |
| Calories | 287 kcal |
| Fat | 24 g |
| Saturated Fat | 5 g |
| Total Carbohydrate | 3 g |
| Total Protein | 14 g |
| Fibre | 2 g |
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