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06 March 2013,23:16 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Beat the eggs with 2 tablespoons tamari or shoyu sauce and the spring onions (scallions). Wash the spinach, and drain it well. Break off the stems where they join the leaves. Chop the leaves.
  • Heat three tablespoons of the oil in a wok or large frying pan over high heat. Pour in the egg mixture. Cook it, tipping the pan and lifting the sides of the setting egg, until it is almost set. Take the pan from the heat.
  • In a second pan, heat the remaining oil over high heat. Put in the spinach, and stir-fry 3 minutes, or until it is beginning to wilt. Add the remaining tamari or shoyu sauce and the hoisin sauce. Stir-fry 1 minute more.
  • Tip the egg into the spinach. Stir it round to break it up, and mix it with Spinach. Add the rice wine or sherry. Stir again and remove the pan from the heat.
  • Serve the Hot Black Bean and Tomato Sauce separately.


  • 6 eggs
  • 4 tablespoons tamari or shoyu sauce
  • 4 spring onions, finely chopped
  • 340 grams spinach
  • 100 ml Cooking oil
  • ½ tablespoon hoisin sauce
  • 2 tablespoons Chinese rice wine or dry sherry
  • Hot Black Bean and Tomato
  • Sauce for serving

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