Ching He Huang/Chinese Food Made Easy/Street Food Egg fu yung with roasted red pepper and sweet chilli sauce (inspired by a Taiwanese street dish) and Crispy duck www.chinghehuang.com itunes.apple.com www.amazon.co.uk Ingredients For the red pepper and sweet chilli sauce ½ red pepper, seeds removed, flesh sliced into strips olive oil, for drizzling salt and freshly ground black pepper 5 tbsp sweet chilli sauce 1 tsp lime juice For the egg fu yung 3 tbsp groundnut oil 1 small handful shiitake mushrooms or chestnut mushrooms, sliced 1 red pepper, de-seeded and diced 75g/3oz smoked bacon, diced 5 free-range eggs, lightly beaten dash light soy sauce pinch freshly ground white pepper mixed salad leaves, to serve Method 1. Preheat the oven to 200C/390F/Gas 6. 2. For the red pepper and sweet chilli sauce, place the sliced pepper onto a baking tray, drizzle with olive oil and season with salt and freshly ground black pepper. Roast in the oven for ten minutes, or until softened, then transfer to a food processor. Add the sweet chilli sauce and lime juice and blend to a smooth paste. 3. For the egg fu yung, heat a wok until smoking and add the groundnut oil. Add the mushrooms, red pepper and bacon and stir-fry for one minute, or until crisp and golden-brown. 4. Add the stir-fry mixture to the beaten eggs and stir to combine. 5. Carefully wipe out any excess oil from the wok with kitchen paper. Place the wok over a high heat and add the remaining oil, swirling to coat the wok. Add …

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