Ingredients

• 1 red bell pepper, seeded and sliced into strips
• Olive oil, as needed
• Sea salt and freshly ground black pepper
• 5 tablespoons sweet chile sauce
• 1 teaspoon lime juice
• 3 tablespoons groundnut oil (peanut), divided
• 1 small handful fresh shiitake or chestnut mushrooms, sliced
• 1 red bell pepper, seeded and diced
• 3 ounces smoked bacon, diced
• 5 eggs, lightly beaten
• Dash light soy sauce
• Pinch freshly ground black pepper
• Mixed salad leaves, as needed
• Hot sauce, optional (recommended: Tabasco)

Instructions

1. To make the sauce: Preheat the oven to 400 degrees F. Place the sliced peppers in a sheet pan and drizzle over some olive oil, and season with salt, and pepper, to taste. Roast the peppers for 10 minutes, and then remove them from the oven. Cook's Note: For this sauce, you can cheat and buy ready roasted sweet peppers!
2. Combine the roasted peppers with the sweet chile sauce, and lime juice in a bowl, and blend well. Chill the peppers until ready to serve.
3. To make the egg fu young: Heat a wok over a high heat, and add 1 tablespoon groundnut oil. Add the mushrooms, red bell pepper, bacon, and stir-fry for 1 minute, or until fragrant.
4. Add the stir-fry mixture to the beaten eggs, discarding any liquid from the wok.
5. Wipe down the wok, set it over a high heat, and add 2 tablespoons groundnut oil, swirling to coat the wok. Pour in half of the egg mixture, and cook for 1 minute, or until the eggs are slightly golden brown on the underside. Then, flip the eggs over, and cook for another minute on the second side. Transfer the omelette to a warmed plate, and cover with foil while you make the second batch in the same way.
6. Serve the dish with mixed salad leaves tossed with a dash of the red pepper and chile sauce. If you have not prepared the sauce, substitute a few drops of hot sauce.