Drop Egg Stir-Fried Vegetables - cooking recipe

Ingredients

200 g broccoli
100 g capsicums or 100 g sweet peppers
3/4 cup chopped coriander (cilantro)
2 tablespoons oil
1/4 teaspoon salt
4 tablespoons water
2 eggs
2 tablespoons cornstarch
1 tablespoon soy sauce
2 tablespoons water (approx)
1 teaspoon sugar
3 tablespoons hoisin sauce

Preparation

Chop the sweet pepper to inch-thick pieces. Set aside.
Chop the broccoli to similar size pieces. Set aside.
In a wok or large saucepan, heat the oil and salt on high.
When the salt starts sizzling, add the broccoli and water. Stir-fry for 5-6 min.Meanwhile, mix the corn starch with the water to soy sauce and water slowly, to avoid lumps. Stir in the sugar. Set aside.
Add the sweet pepper. Stir-fry for a further 4-5 minute.
Add the coriander and the hoisin sauce and stir to evenly coat.
Crack the eggs over the mixture, stirring immediately to avoid the eggs setting.
When the eggs are cooked (no longer liquidy), turn the heat off but don't remove the pan from the heat. Quickly stir in the cornstarch mixture.
Serve hot with rice, as a side dish or as a vegetarian main meal.