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JIMBOLYA
Foeyonghai with shrimp
Chinese dish with leeks, red peppers, mushrooms, garlic, tomato puree, ginger syrup, soy sauce, eggs, sesame oil and jumbo shrimp.
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Ingredients
Directions
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Halve the leeks in length. Wash the halves under cold running water and cut them into pieces.
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Clean the mushrooms with kitchen paper and cut into quarters. Cut the pepper into strips.
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Slice the garlic. Heat the sunflower oil in a pan and fruit ⅓ of the garlic a ½ min.
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Stir in the tomato puree, ginger syrup, stock and the soy sauce into a smooth sauce. Cook gently for 5 minutes.
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Stir in the eggs with the sesame oil and season with salt and pepper.
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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.
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Fry the rest of the omelettes as well. Keep the omelettes warm on a plate under aluminum foil.
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Heat the rest of the sunflower oil in a stirring stir fry the rest of the garlic, leeks, peppers and the mushrooms 4 min.
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Add the rest of the soy sauce and shrimp and heat for 2 minutes.
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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.
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Nutrition
495Calories
Sodium0% DV1.285mg
Fat46% DV30g
Protein54% DV27g
Carbs9% DV26g
Fiber16% DV4g
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