14 Pavillion Drive, Airport Oaks, Auckland


Chinese Scrambled Eggs with Gow Wong

Chinese Scrambled Eggs with Gow Wong
Serves: Ready In:


·         1 1/2 - 2 ounces Gow Wong (to make 1/3 cup chopped)

·         4 large eggs

·         1 1/2 teaspoons light soy sauce or up to 1/2 teaspoon salt

·         freshly ground black or white pepper, to taste

·         1 teaspoon vegetable oil

·         2 tablespoons vegetable or peanut oil

·         1 little cup of tomato sauce

·         2 teaspoon of sugar


Wash and drain the Gow Wong. Remove the hard ends and any wilted leaves at the top and chop into 1-inch lengths until you have 1/3 cup (5 tablespoons).
Lightly beat the eggs. Add the soy sauce or salt, 1 teaspoon vegetable oil and pepper.
Heat a heavy skillet on medium high heat. Add the remaining 2 tablespoons oil, lifting the frying pan so that the oil covers the bottom of the pan. When the oil is hot, add the Gow Wong. Stir-fry briefly, then add the beaten egg mixture. Reduce the heat to medium and gently scramble the eggs. Remove them from the heat when they are just done but still moist. Heat the tomato sauce with the sugar till the sugar melts, and pour it on the top of the dish finally. Serve hot.