Number of serving: 4
Preparing time: 8 minutes
Cooking time: 5 minutes
120g lean barbecued pork (coarsely diced)
2 tablespoon corns
2 tablespoon green peas
6 egg whites
1 tablespoon oil
1 teaspoon corn flour
2 tablespoons water
1 pinch salt
Blanch corns and green peas together but put them into boiling water
for 3 minutes. Drain and set aside. Mix egg whites with seasoning
ingredients, then put in barbecued pork, green peas and corns. Heat up
oil in wok over medium heat. Pour in egg mixture, sauté until egg
whites are set and serve ready to serve.
Egg whites are highly nutritional and low in cholesterol as compare to
the egg yoke.
Ensure the oil is heated up before pour in the egg.