A soft-hearted omelette with an unusual eastern twist
Bring a pan of water to the boil, add 200g (podded weight) of edamame beans and boil until tender – about 8 minutes. Drain and refresh. Finely chop 8 spring onions, discarding the roots and any tough dark green leaves. Shred 200g of pak choi. Peel and thinly slice 3 cloves of garlic. Finely slice 2 green chillies. Warm 2 tbsp of groundnut oil in a large, shallow pan, then fry the spring onions, garlic and chillies until soft, then add the shredded pak choi and lastly 150g of bean shoots, tossing them in the hot oil and cooking for 3-4 minutes until softened.
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