Scrambled Eggs with Peas
by Rui Erniang
Favorite
Difficulty
Easy
Time
10m
Serving
2
1. Beat the eggs into a bowl and beat them a few times with a fork. Don't beat them too loosely, so that the scrambled eggs have white and yolk.
2. Thaw green beans and corn for later use (if fresh green beans are best blanched).
3. Dice carrots.
4. Boil water for later use.
5. Heat the oil in the wok and pour the egg mixture.
6. Stir-fry, Sheng and set aside.
7. Put a little oil in the wok and fry the carrots first.
8. Pour in green beans and corn and stir fry.
9. Pour a little water and simmer for 2 minutes.
10. After seasoning with salt and soy sauce, add eggs and stir-fry well. Use cornstarch water to thicken.
