Crunchy fresh vegetables flavoured with ginger, chillies and tangy coriander, and wrapped in a thin omelette make a tasty and healthy meal.

Serving : 2

Ingredients

• 30ml/2 tbsp groundnut oil

• 1cm/ ˝ in piece fresh root ginger, finely granted

• 1 large garlic clove, crushed

• 2 red chilllies, seeded and finely sliced

• 4 spring onions, sliced diagonally

• 130g/4 ˝oz broccoli, cut into small florets and blanched for 2 minutes

• 175g/6oz/3 cups shredded pak choi

• 50g/2oz/2 cups fresh coriander leaves, plus extra to garnish

• 115g/4oz/ ˝ cup bean sprouts

• 45ml/3 tbsp black bean sauce

• 4 eggs, lightly beaten salt and freshly ground black pepper

    Directions

• Heat 15ml/ 1 tbsp of the oil in a frying pan or wok. Add the ginger, garlic and half the chillies, and stir-fry for 1 minute. Add the spring onions, blanched broccoli and pak choi, and stir-fry for 2 minutes more, tossing all the vegetables continuously to prevent them sticking and to cook them evenly.

• Chop three-quarters of the coriander and add to the pan. Add the beansprouts and stir-fry for about 1 minute, then add the black bean sauce and heat through for a 1 minute more. Remove the pan from the heat and keep warm.

• Season the eggs well. Heat a little of the remaining oil in a pan and add a quarter of the beaten egg. Swirl the egg until it covers the base of the pan, and then scatter over a quarter of the reserved coriander leaves. Cook until set and turn out on to a plate. Make three more omelettes in the same way.

• Spoon the vegetable stir-fry on to the omelettes and roll up. Serve garnished with coriander leaves.

 Nutritional Information

• Energy: 178Kcals/744kJ

• Fat, total: 12.6g

• Saturated fat: 3g

• Protein: 11.3g

• Carbohydrate: 5.3g

• Sugar, total: 4.5g

• Fibre-NSP: 2.7g

• Sodium: 370mg