The beauty of an Asian stir-fry is in the preparation of ingredients if this is well organised, then cooking the dish need only take minutes. This dish is a perfect example of this as it’s a delicious lunch snack and uses the runny yolk of a wok fried egg to contribute a rich element to the salad, leaving a sweet salty, sour and spicy plate full. If you fancy a little more of a fill this dish is delicious served with steamed jasmine rice.
The best way to set yourself up for cooking this dish is to separate all the prepared ingredients into bowls and place them within arm’s length of the stove top for easy access whilst cooking. The eggs will be cooked first so make sure to crack them into separate bowls for convenience and have a plate with some kitchen roll handy to put them on.