Eggs Casho

Name: Eggs Casho
Ingredients: 4 oz / 110 g oyster, shiitake or button mushrooms, cleaned and sliced or quartered; 4 oz / 110 g oyster, shiitake or button mushrooms, cleaned and sliced or quartered; 4 oz / 110 g bean sprouts, blanched and drained; 8–10 eggs; 2–3 tbsp soy sauce; 1–2 tbsp sunflower or walnut oil; 1–2 tbsp sunflower or walnut oil; 1 celery stalk, trimmed and thinly sliced; 1 carrot, peeled and shredded; 1 leek or 6 spring onions, trimmed and thinly sliced diagonally; 1 leek or 6 spring onions, trimmed and thinly sliced diagonally; 4 oz / 110 g oyster, shiitake or button mushrooms, cleaned and sliced or quartered

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

1–2 tbsp sunflower or walnut oil
1 celery stalk, trimmed and thinly sliced
1

Breakfast
Vegetarian

Method

Heat the oil in a wok or large frying pan, and toss in the celery and carrots. Stir-fry for 2–3 minutes, then add the leek or onions and the mushrooms. Stir-fry for a further 2–3 minutes, then add the bean sprouts. Beat the eggs with the soy sauce, and pour over the vegetables. Turn with a spatula until just beginning to set. Serve immediately.