OMELET DISH (FOE YONG HAI)

1 onion, chopped
2 cloves of garlic, finely chopped
1 teaspoon ginger powder
vegetable oil (groundnut or sunflower)
250 ml ketchup
150 ml vegetable broth
½ can (200 g) peeled tomatoes
2 tablespoons rice vinegar
2 tablespoons ginger syrup
white pepper, optional
200 g corn flour
carrot, in half slices
1 leek, in rings
200 g chestnut mushrooms, sliced
225 g (1 can) of bamboo shoots, drained
8 eggs, beaten with
1 tablespoon of water or milk

Fry the onion, garlic and ginger in 2 tablespoons of oil.
Add ketchup, stock and tomatoes and bring to the boil.
Let simmer for 15 minutes on low heat. Season with rice vinegar, ginger syrup and pepper.
Add more of it to taste. If the sauce is still too thin, bind with a mixture of 1 tablespoon corn flour and 1 tablespoon of cold water.
Fry carrot, leek and mushrooms for 5 minutes in 2 tablespoons of oil.
Stir in the bamboo shoots and pour the egg mixture into the pan.
Bake the omelet for 5 minutes on one side over medium heat.
Turn around (may break) and bake for another 5 minutes.
Pour the tomato sauce over the omelette, warm through and serve with white rice.

Photo and recipe: Annet Geelhoed