Boiled Eggs tossed in an Indo-Chinese sauce…
boiled, cooled down, shelled and quartered
peeled and cut into cubes
cut into cubes (same size as the onions)
I used Ching’s – you can make your own and use
Coriander leaves and stems
Heat the oil in a skillet and add the garlic and ginger and saute till golden.
Then put in the onion and cook till they turn golden. At this point add the capsicum and saute.
Now, put in the schezwan sauce and saute well on medium heat – till the raw flavour disappears.
Now, put in all the eggs and toss with a light hand so as to not separate the yolks from the whites. Check for the salt level. Adjust and garnish with coriander leaves.
Serve hot with hot buttered toast!