Foeyonghai with shrimp

Name: foeyonghai with shrimp
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 leeks; 250 g mushrooms tray; 1 Red pepper; 3 toe garlic; 7 el sunflower oil; 140 g tomato paste tin can; 100 ml ginger syrup bottle of 250 ml; 250 ml chicken broth from tablet; 2 el soy sauce; 8 medium sized egg; 3 tl sesame oil bottle; 200 g jumbo shrimp

Chinese dish with leeks, red peppers, mushrooms, garlic, tomato puree, ginger syrup, soy sauce, eggs, sesame oil and jumbo shrimp.

Ingredients

Directions

Halve the leeks in length. Wash the halves under cold running water and cut them into pieces.
Clean the mushrooms with kitchen paper and cut into quarters. Cut the pepper into strips.
Slice the garlic. Heat the sunflower oil in a pan and fruit ⅓ of the garlic a ½ min.
Stir in the tomato puree, ginger syrup, stock and the soy sauce into a smooth sauce. Cook gently for 5 minutes.
Stir in the eggs with the sesame oil and season with salt and pepper.
Heat the oil and divide the egg mixture into the number of people. Fry over medium heat until the egg is almost solidified. Turn around and bake for another ½ min.
Fry the rest of the omelettes as well. Keep the omelettes warm on a plate under aluminum foil.
Heat the rest of the sunflower oil in a stirring stir fry the rest of the garlic, leeks, peppers and the mushrooms 4 min.
Add the rest of the soy sauce and shrimp and heat for 2 minutes.
Put the omelettes on the plates. Spoon the vegetable-shrimp mixture on top and fold them double. Pour the sauce over it and serve immediately.