Eggs In Sweet And Sour Sauce
|Peanut oil||1 Tablespoon|
|White cabbage||1 Tablespoon|
|Peanut oil||3 Tablespoon|
|Water||1⁄4 Pint (5/8 Cup)|
|Garlic||1 Clove (5 gm), crushed|
|Tomato puree||1 Teaspoon|
|Malt vinegar||2 Tablespoon|
|Cold water||1 Tablespoon|
Cut the cabbage, carrot and ginger into thin strips and have them ready.
To make the sauce, mix the first seven ingredients together in a small pan.
Bring to the boil.
Add the cornflour, blended with the water, and boil for 1 1/2 minutes.
Heat a dessertspoon of oil in another pan.
Add the vegetables and ginger and cook over a medium heat for 1 minute.
Strain the sauce through a sieve on to them and keep hot.
Heat 2 dessertspoons of oil in a frying-pan.
Break 1 egg into it.
It will very quickly brown on the underside.
Fold it over in a half circle and, away from the heat, finish the cooking.
Lift with a fish slice into a heated dish.
Cook the other egg in the same way.
Place it beside the first egg and cover with the sauce and vegetables.