Spring Onion Scrambled Eggs with Leeks (Egg Omelet)

Instructions

1. In a non-stick pan, heat oil. Saute spring onions and leeks until wilted. Add the beaten eggs. Tilt the pan to spread the scrambled eggs. Gently push the cooked portions towards the center with a turner, and continue cooking until the eggs are almost done, Fold the omelet in half and flip again the omelet before sliding it onto a serving plate. Set aside.
2. To make the sauce: In a small stainless pan, saute garlic until light brown. Add the water and Mama Sita’s Oyster Sauce. Mix well. Bring to a boil and simmer. Add the thickened cornstarch and mix, Continue cooking until the mixture starts to thicken.
3. Pour sauce on top of the scrambled eggs and garnish with chopped spring onions.

Ingredients

For the sauce