Indonesian Scrambled Corn and Assorted Vegetables

[vegelady]

     Ingredients:

     2 small shallots, thin-sliced
     2 cloves garlic, slice thin
     1 tbs vegetable oil
     1 green semi hot chili, slice thin diagonally
     1 cup shredded cabbage or broccoli, cut in 2-inch pieces
     2 scallions, slice thin
     1 can corn kernels, well drained or preferably fresh corn kernels cut from the cob
     1/4 tsp. nutmeg
     1/2 tsp. pepper
     1 tsp. salt
     1½ cup carrots, cut in 2-inch-long matchsticks
     2 eggs, beaten



      Directions:


     Heat the oil over medium heat then stir fry the shallots and garlic for one minute or until fragrant. 

     Then add the chili, cabbage (or broccoli), scallions, corn, nutmeg, pepper, salt and carrots.  Fry for 5 minutes, and stir well.
     At this point, add the eggs, and fry for 3 minutes more, or until the mixture is somewhat dry but not over cooked.
     Serve while warm.

     Makes 6 servings.