- 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
- 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
- Preheat the oven to 200C/390F/Gas 6.
- 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.
- 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.
- Add the stir-fry mixture to the beaten eggs and stir to combine.
- 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 half the beaten egg mixture and cook for 1-2 minutes, or until golden-brown on the underside. Flip the omelette over and cook for another minute on the other side, or until golden-brown and cooked through. Season with soy sauce and freshly ground white pepper. Slide onto on a warmed plate and cover with foil. Repeat with the remaining egg mixture.
- To serve, arrange the mixed salad leaves on a plate and place the omelette to the side. Spoon over the red pepper and sweet chilli sauce and serve immediately.