EGG POUCH OMELETTES

Preparation Method :

• Beat the eggs together. Mix together the leeks, tamari or shoyu sauce, ginger and pepper.
• Heat the oil in a frying pan or wok over low heat.
• Put in 1 tablespoon of the beaten egg, and spread it out to make a tiny omelette.
• When the underside has set, put a small portion of the leek mixture on to one side of the omelette. Fold over the other side, and transfer the omelette to a plate.
• Cook the rest in the same way.
• Put the omelets in a steamer, and set over boiling water. Cover and 
• To make the sauce, mix the arrowroot with 2 tablespoons of the stock. Bring the remaining stock to a boil in a saucepan. Stir in the tamari or shoyu sauce and hoisin sauce. Pour in the arrowroot mixture. Stir until the sauce thickens, and take the pan from the heat.
• Put the cooked omelets on a warm serving plate. Spoon the sauce over the top, and sprinkle on the coriander or parsley.