Ingredients:
 | 2 small
shallots, thin-sliced |
| 2 cloves
garlic, slice thin |
| 1 Tbs.
vegetable oil |
| 1 green semi
hot chili, slice thin diagonally |
| 1 cup
shredded cabbage or broccoli, cut in 2-inch pieces |
| 2 scallions,
slice thin |
| 1 12-oz. can
corn kernels, well drained or preferably fresh corn kernels cut
from the cob |
| ¼ tsp.
nutmeg |
| ½ tsp.
pepper |
| 1 tsp. salt |
| 1½ cup
carrots, cut in 2-inch-long matchsticks |
| 2 eggs,
beaten |
|
Instructions:
| Heat the oil
over medium heat then stir fry the shallots and garlic for one
minute or until fragrant. |
| Then add the
chili, cabbage (or broccoli), scallions, corn, nutmeg, pepper,
salt and carrots. Fry for 5 minutes, and stir well. At
this point, add the eggs, and fry for 3 minutes more, or until the
mixture is somewhat dry but not over cooked. |
| Serve while
warm |
Makes 6
servings.
|
